Servings: 8-10
Prep Time: 30 minutes
Chill Time: 4-6 hours (overnight for best results)
Total Time: 6-8 hours (including chilling)
This Layered Orange and Milk Cream Tart is a visually stunning dessert with delicate layers of citrusy orange and creamy, rich milk custard. The combination of the tangy orange curd and smooth milk cream balances out beautifully, creating a delightful contrast of flavors and textures. It’s the perfect treat for a special occasion, whether it’s a birthday, holiday, or a simple weekend indulgence.
Ingredients:
For the Tart Crust:
- 1 1/4 cups all-purpose flour (for the crust base)
- 1/4 cup powdered sugar (adds a slight sweetness to the crust)
- 1/2 teaspoon salt (to balance the sweetness)
- 1/2 cup unsalted butter, cold and cubed (for a buttery, flaky crust)
- 1 large egg yolk (for richness)
- 2-3 tablespoons ice water (to bring the dough together)
For the Orange Curd:
- 3/4 cup fresh orange juice (about 2-3 oranges)
- Zest of 1 orange (for extra citrus flavor)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/4 teaspoon vanilla extract (optional, for flavor)
- 1/4 cup unsalted butter, cubed (for richness)
For the Milk Cream Layer:
- 1 1/2 cups whole milk (for a smooth and rich cream)
- 1/4 cup heavy cream (adds extra richness)
- 1/4 cup sugar (to sweeten the cream)
- 1 tablespoon cornstarch (to thicken the mixture)
- 1/2 teaspoon vanilla extract (optional, for added flavor)
- 2 large egg yolks (for richness and to help thicken)
- 1 tablespoon unsalted butter (optional, for extra silkiness)
For Garnish:
- Orange slices (for decoration)
- Fresh mint leaves (optional, for a pop of color)
- Powdered sugar (for a light dusting)
- Candied orange peel (optional, for an extra citrus punch)
Instructions:
Step 1: Make the Tart Crust
- Prepare the crust ingredients:
In a food processor, combine 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/2 teaspoon salt. Pulse a few times to mix. - Cut in the butter:
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible. This will create a flaky texture. - Add egg yolk:
Add 1 egg yolk and pulse until combined. - Add ice water:
Gradually add 2-3 tablespoons of ice water, one tablespoon at a time, and pulse until the dough begins to come together. You may not need all the water, so add it slowly. - Form the dough:
Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill. Chilling the dough helps prevent shrinking during baking. - Roll out and line the tart pan:
Once chilled, remove the dough from the fridge. Roll it out on a lightly floured surface to about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it into the corners and sides of the pan, trimming any excess dough. Chill the tart shell in the fridge for another 15 minutes. - Pre-bake the crust:
Preheat your oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 10-12 minutes, or until the crust is golden brown. Let it cool completely.
Step 2: Prepare the Orange Curd
- Juice and zest the oranges:
Zest one orange and juice both oranges to get about 3/4 cup of orange juice. - Cook the orange curd:
In a heatproof bowl, whisk together the orange juice, orange zest, granulated sugar, and 2 eggs. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes. - Finish the curd:
Once thickened, remove the bowl from the heat. Whisk in 1/4 cup cubed butter until smooth. If desired, add a touch of vanilla extract for extra flavor. Let the curd cool to room temperature before assembling the tart.
Step 3: Make the Milk Cream Layer
- Heat the milk and cream:
In a saucepan, combine 1 1/2 cups whole milk and 1/4 cup heavy cream. Heat over medium heat until it just begins to simmer, but don’t let it come to a full boil. - Mix the egg yolks and sugar:
In a separate bowl, whisk together the 2 egg yolks and 1/4 cup sugar until smooth and pale. - Thicken the milk mixture:
Gradually pour a little of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, pour the egg-milk mixture back into the saucepan. - Cook the milk cream:
Continue to cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 5-7 minutes. - Finish the milk cream:
Once thickened, remove from heat and whisk in 1 tablespoon of cornstarch dissolved in a small amount of water (if needed), 1/2 teaspoon vanilla extract, and 1 tablespoon unsalted butter. Let the cream cool slightly before using.
Step 4: Assemble the Tart
- Layer the orange curd:
Once the tart crust has cooled completely, spread the prepared orange curd evenly across the base of the tart shell. Use a spatula to smooth it out into an even layer. - Add the milk cream:
Carefully spoon the milk cream mixture on top of the orange curd. Smooth it out into an even layer with the back of a spoon or a spatula. The milk cream should be thick and spreadable, but soft enough to layer beautifully over the curd. - Chill the tart:
Once assembled, refrigerate the tart for 4-6 hours, or ideally overnight, to allow the layers to set and meld together. The tart will be firm yet creamy, with a perfect balance of tangy orange and rich milk cream.
Step 5: Garnish and Serve
- Decorate the tart:
Before serving, garnish the tart with fresh orange slices arranged neatly on top. If desired, add a few sprigs of fresh mint leaves or a light dusting of powdered sugar for an elegant touch. For added citrus flavor, you can top with candied orange peel. - Slice and enjoy:
Use a sharp knife to cut clean slices of the tart. Serve chilled for the best texture and flavor. This tart is best enjoyed the day it’s made, but it can be stored in the fridge for up to 2 days.
Notes & Tips:
- Crust alternatives: If you’re short on time, you can use a pre-made tart shell or a crushed biscuit crust (like graham cracker crumbs mixed with butter) for a quicker option.
- Make-ahead: The orange curd and milk cream can be made a day in advance, but be sure to chill them separately. Just assemble the tart the day you plan to serve it.
- Flavor variations: For an extra twist, you can add a splash of Grand Marnier or another citrus liqueur to the orange curd or milk cream for a subtle hint of booze.
- Serving suggestions: This tart is perfect on its own, but it pairs wonderfully with a glass of chilled Prosecco or a citrus-infused iced tea.
Conclusion:
This Layered Orange and Milk Cream Tart is a delightful combination of bright citrus and creamy indulgence. The crisp tart crust, vibrant orange curd, and smooth milk cream layer come together to create a dessert that’s both refreshing and luxurious. Perfect for any occasion where you want to impress with something both beautiful and delicious!

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