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Tangerine Tart Recipe

Tangy Tangerine Tart

Course Dessert
Cuisine American
Keyword tangerine-pie, tangerine-tart
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 4 hours
Total Time 4 hours 35 minutes
Servings 10 pieces
Calories 311kcal
Author Melissa Sperka


  • Crust:
  • 1 ½ cup vanilla wafer crumbs
  • cup sliced almonds roughly broken
  • 4 tablespoon granulated sugar
  • 5 tablespoon butter melted
  • Filling:
  • 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