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.
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.
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 are more round but, if you find some similar in size to limes and lemons, they and can be squeezed using a lemon squeezer or juicer.
- Give the tart ample time to chill before slicing.
- If you love lemons, checkout my recipe for lemon curd tart, too.
So creamy and delicious!
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Helpful Kitchen Items:
Tangy Tangerine Tart
Servings: 10 pieces
- 1 ½ cup vanilla wafer crumbs
- ⅓ cup sliced almonds roughly broken
- 4 tablespoon granulated sugar
- 5 tablespoon butter melted
- 3 large egg yolks
- 2 tablespoon granulated sugar
- ½ cup fresh tangerine juice
- 1 14 oz can sweetened condensed milk
- 2 teaspoon tangerine zest
- 1 teaspoon orange extract
- ½ teaspoon pure vanilla extract
- fresh whipped cream for serving
- 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.
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
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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!
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...
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
Dan from Platter Talk
This LOOKS dreamy! Thank you for posting, I'm so happy I found your site!