Nigella Bitter Orange Tart

Nigella Bitter Orange Tart

This delicious Nigella Bitter Orange Tart is a simple yet indulgent dessert that’s perfect for any occasion. With a buttery ginger biscuit base and a rich, creamy orange curd filling, it’s sure to impress. Easy to make ahead, this tart is a delightful treat that’s both tangy and sweet, making it the ideal dessert for a cozy gathering.

Ingredients Needed:

For the base:

  • 250 grams gingernut biscuits or plain ginger biscuits/cookies
  • 75 grams of soft unsalted butter

For the curd filling:

  • 3 large eggs
  • 2 egg yolks
  • 100 grams caster sugar
  • zest and juice of 4 Seville oranges (see intro)
  • 150 grams of soft unsalted butter (cut into 1cm / ½-inch cubes)

To serve:

  • Good runny honey

How To Make Bitter Orange Tart Recipe?

  1. Prepare the Base: Crush the ginger biscuits and mix with melted butter. Press the mixture into the base and sides of your tin. Chill in the fridge for at least 1 hour (or up to 2 days).
  2. Make the Curd Filling: Whisk the eggs, egg yolks, and sugar in a saucepan. Add orange zest, juice, and butter cubes. Cook over medium heat, stirring constantly for 5–7 minutes until thickened. Remove from heat, whisk for 30 seconds, then pour into a jug. Cover with parchment and cool in the fridge for 30 minutes.
  3. Assemble the Tart: Once the curd is cool, pour it into the biscuit base and smooth it out. Chill in the fridge for at least 4 hours (or overnight) to set.
  4. Serve: Unmould the tart while still cold. Slice and serve with runny honey on the side for drizzling.
Nigella Bitter Orange Tart
Nigella Bitter Orange Tart

Recipe Tips:

  • Chill the base well: Make sure to chill the ginger biscuit base for at least 1 hour to help it set properly and prevent it from being too crumbly.
  • Use fresh Seville oranges: The tart’s flavor relies on the tangy, bitter taste of Seville oranges, so using fresh ones is key for the best taste.
  • Stir constantly while cooking the curd: To avoid scrambling the eggs, stir the curd mixture continuously while cooking over medium heat.
  • Let the curd cool slightly before pouring: Allow the curd to cool for about 30 minutes before filling the base. This prevents it from melting the biscuit base.
  • Chill the tart before serving: Let the tart set in the fridge for at least 4 hours (or overnight) to ensure it holds its shape and the curd firms up properly.

How To Store Leftovers?

Let the tart cool to room temperature, then cover it and store it in the fridge for up to 2 days.

Nutrition Facts:

  • Calories: 300 kcal
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 85mg
  • Sodium: 100mg
  • Potassium: 100mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 3g

Try More Nigella  Lawson Recipes:

Nigella Bitter Orange Tart

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time:4 hours Total time:5 hours Servings:12 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This delicious Nigella Bitter Orange Tart is a simple yet indulgent dessert that’s perfect for any occasion. With a buttery ginger biscuit base and a rich, creamy orange curd filling, it’s sure to impress. Easy to make ahead, this tart is a delightful treat that’s both tangy and sweet, making it the ideal dessert for a cozy gathering.

Ingredients

    For the base:

  • For the curd filling:

  • To serve:

Instructions

  1. Prepare the Base: Crush the ginger biscuits and mix with melted butter. Press the mixture into the base and sides of your tin. Chill in the fridge for at least 1 hour (or up to 2 days).
  2. Make the Curd Filling: Whisk the eggs, egg yolks, and sugar in a saucepan. Add orange zest, juice, and butter cubes. Cook over medium heat, stirring constantly for 5–7 minutes until thickened. Remove from heat, whisk for 30 seconds, then pour into a jug. Cover with parchment and cool in the fridge for 30 minutes.
  3. Assemble the Tart: Once the curd is cool, pour it into the biscuit base and smooth it out. Chill in the fridge for at least 4 hours (or overnight) to set.
  4. Serve: Unmould the tart while still cold. Slice and serve with runny honey on the side for drizzling.

Notes

  • Chill the base well: Make sure to chill the ginger biscuit base for at least 1 hour to help it set properly and prevent it from being too crumbly.
  • Use fresh Seville oranges: The tart’s flavor relies on the tangy, bitter taste of Seville oranges, so using fresh ones is key for the best taste.
  • Stir constantly while cooking the curd: To avoid scrambling the eggs, stir the curd mixture continuously while cooking over medium heat.
  • Let the curd cool slightly before pouring: Allow the curd to cool for about 30 minutes before filling the base. This prevents it from melting the biscuit base.
  • Chill the tart before serving: Let the tart set in the fridge for at least 4 hours (or overnight) to ensure it holds its shape and the curd firms up properly.
Keywords:Nigella Bitter Orange Tart

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