A while back a friend of mine gave me a jar of orange curd. I wasn’t sure what to do with it at first, so I had to think about it and do some research. I tried mixing it with cream cheese to spread on toast. I also tried mixing it with whipped cream. Either way, the taste just didn’t do it for me. I finally tried it as a tart, and discovered that it was really great in such an application.
I like making and eating dessert tarts, so it was natural to try incorporating the orange curd into a tart. After a few test runs, I really liked the flavor that I got in the tart. This is truly a unique and sophisticated dessert once you balance the flavors and sweetness just right. It’s slightly sweet, tangy, and has a hint of orange along with a crunchy crust. This recipe is very simple and easy to put together and the ingredients are pretty minimal too.
I am using Paradigm brand of curd. They have excellent jams and jellies too. Next time you are looking to make something sweet, I hope you make this one.
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp. orange zest
- 1 8oz. stick unsalted butter, melted
- 1/2 tsp. salt
- 1 8oz. package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 8oz. tub frozen whipped topping (thawed)
- 1 10 oz. jar orange curd
Preheat oven to 350 degrees Fahrenheit. Line and spray a 9 or 10-inch spring foam pan with nonstick cooking spray, then set aside.
Combine melted butter, sugar, salt, zest, and flour in a large mixing bowl. Use a clean hand to gently mix all ingredients together, or until it clumps together.
Press mixture into bottom and up sides of your prepared pan. I like using a measuring cup to press in the crumbs.
Bake crust in preheated oven for 20 minutes, let cool crust to room temperature.
Combine cream cheese, sour cream, and sugar in a bowl with a mixer on medium speed, beat until smooth.
Spread mixture over cooled crust.
Place orange curd in a mixing bowl, then use a mixer to whip the curd so its smooth. Gently mix cool whip and orange curd with a rubber spatula.
Spread topping over the filling. Smooth the top with a butter knife. If the side of the crust is a little higher than your topping, gently scrape it down so it leveled with the topping. This create a beautiful crunchy edge around the tart.
Wrap the tart with a plastic wrap and chill in the refrigerator for at least four hours before serving. Once you are ready to serve, remove the side of the spring foam pan, cut tart into your desired size and enjoy!
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!