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Tangerine Tart

This sweet and tangy Tangerine Tart is reminiscent of a creamsicle version of key lime pie. Topped with fresh whipped cream it’s like a bite of glorious sunshine.

Tangerine Tart

 Easy Tangerine Tart

This delicious tart was featured in the April 2014 Southern style issue of Romantic Homes Magazine. I really love the flavor combination of orange and cream together dreamsicle a.k.a. creamsicle, was my favorite flavor of ice cream as a child, and it has never outgrown its appeal. Even now, one taste of those same flavors takes me back to the carefree Summer days of my childhood. The tangerine custard in this pie, is smooth and luscious much like the filling for key lime pie. Top it with a generous dollop of whipped cream for the cherry on top. How to make Tangerine Tart: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 350°F. Spray the bottom and sides of a 9 inch fluted tart pan with a removable bottom, with cooking spray. A tart pan with a removable bottom works best.
  • Crust – Mix together the crumbs, almonds, butter, and sugar until moistened.
  • Press the mixture firmly onto the bottom and sides of the tart pan. Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
  • Filling – Whip together egg yolks and sugar. Whip for 2-3 minutes until thickened.
  • Combine – Add tangerine juice, condensed milk, zest, orange and vanilla extracts. Whip for 1-2 minutes.
  • Transfer to Crust – Pour the filling into the crust and return to the oven.
  • Bake at 350°F for an additional 25 minutes or until the center is set when gently shaken.
  • Cool on a cooling rack for 2 hours then chill for an additional 2-4 hours before cutting.
  • Serve with a dollop of sweetened fresh whipped cream. Store leftovers chilled.
ingredient for creamsicle pie in a pan

How to Make the BEST Tangerine Tart Recipe

  • Ingredients you’ll need to make homemade Tangerine Tart: For the crust you’ll need crushed vanilla wafers, melted butter, almonds and granulated sugar.
  • For the Tangerine filling you’ll need: Large eggs, tangerine juice, tangerine zest, sweetened condensed milk, granulated sugar, orange extract and whipped cream for serving.
  • Kitchen tools you’ll need: One 9 inch tart pan, medium bowl, small bowl, food processor, measuring cups and spoons and cooling rack.
  • Can You Make Tangerine Tart without a Tart Pan? Using a fluted tart pan with a removable bottom is the best way to make this tart. That being said, if you don’t have a fluted tart pan, you can use a standard depth 9 inch pie pan. While the presentation will be different, the taste will be the same.
  • Tangerines should be slightly soft when gently squeezed. The skin should be free of blemishes and bruising just the same as when choosing fresh oranges.
  • You can extract the juice using a lemon squeezer or juicer.
  • If you can’t find tangerines, you can swap them out using oranges instead. Use the same amount of juice and fresh orange zest in its place.
  • Give the tart ample time to chill  and set up in the refrigerator before slicing. Overnight is best.
  • Store Tangerine Tart chilled in the refrigerator for up to 3 days.
Tangy Tangerine Tart

More Tart and Pie Recipes to Make

Tangerine Tart

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Helpful Kitchen Items:

Tangy Tangerine Tart

Prep Time10 minutes
Cook Time25 minutes
Cooling time4 hours
Total Time4 hours 35 minutes
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: tangerine-pie, tangerine-tart
Servings: 10 pieces
Calories: 311kcal
Author: Melissa Sperka

Ingredients

  • Crust:
  • 1 1/2 cup vanilla wafer crumbs
  • 1/3 cup sliced almonds roughly broken
  • 4 Tbsp granulated sugar
  • 5 Tbsp butter melted
  • Filling:
  • 3 large egg yolks
  • 2 Tbsp granulated sugar
  • 1/2 cup fresh tangerine juice
  • 1 14 oz can sweetened condensed milk
  • 2 tsp tangerine zest
  • 1 tsp orange extract
  • 1/2 tsp pure vanilla extract
  • fresh whipped cream for serving

Instructions

  • Preheat the oven to 350°F. Spray the bottom and sides of a 9 inch fluted tart pan with a removable bottom, with cooking spray. A tart pan with a removable bottom works best.
  • In a small mixing bowl, mix together the crumbs, almonds, butter, and sugar until moistened.
  • Press the mixture firmly onto the bottom and sides of the tart pan. Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
  • In a medium size mixing bowl using a hand mixer, whip together egg yolks and sugar. Whip for 2-3 minutes until thickened.
  • Add tangerine juice, condensed milk, zest, orange and vanilla extracts. Whip for 1-2 minutes. Pour the filling into the crust and return to the oven.
  • Bake at 350°F for an additional 25 minutes or until the center is set when gently shaken.
  • Cool on a cooling rack for 2 hours then chill for an additional 2-4 hours before cutting.
  • Serve with a dollop of sweetened fresh whipped cream. Store leftovers chilled.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 70mg | Fiber: 1g | Sugar: 32g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

4 Comments

  1. Hi Linda, I know conversions can be a challenge. 1 stick of butter is equal to 1/2 cup or 113.4 grams. Half & Half is half heavy whipping cream and half whole milk. We can purchase this here in the US on it’s own, but, if you mix yourself it will do perfectly. Thanks so much for visiting from Australia!

  2. Hi Melissa.

    I’m an Australian, and our recipes are quite a bit different to yours… could you please tell me what “Half & Half” is…and is a “stick” of Butter 8oz or 4oz
    or 250grms or 125grms.

    I love getting your recipes…
    Thanks…… Linda.

  3. Hi Dan, thank you so much and welcome! I only share recipes that I truly love, and this one tops my list. 🙂 Thanks for stopping by. ~ Melissa

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