Orange tart: the easy recipe

Prepare the dough: in a bowl, mix the softened butter with the powdered sugar and a pinch of salt. Add the whole egg, the orange zest, then the flour. Mix, form a ball (if needed, add a little flour). Knead the dough as little as possible. Let the dough rest in the refrigerator for 2 hours.

Roll out the shortcrust pastry on a floured surface. Line a non-stick tart pan or one lined with parchment paper. Preheat the oven to 180°C (thermostat 6). Chop the candied orange peels.

In a mixing bowl, whisk the whole eggs with the sugar. Add the juice of the oranges. Transfer everything to a saucepan and thicken the mixture over low heat for 10 to 15 minutes, stirring constantly. Remove from heat. Add the butter cut into pieces, the orange zest, the almond powder, and the liqueur. Allow to cool slightly.

Pour the orange cream over the shortcrust pastry. Place the tart in a medium oven for about 30 to 35 minutes. When it comes out of the oven, let the tart cool completely.

To finish, place it in the refrigerator before enjoying. Sprinkle the orange tart with powdered sugar just before serving.