Orange and Pumpkin Tart
Orange and Pumpkin Tart
Open in full-screen mode

Orange and Pumpkin Tart

20 MIN
50 MIN
4 H



Pumpkin filling


  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).


  1. In a bowl, combine the flour and salt. Set aside.
  2. In another bowl, cream the butter and sugar with an electric mixer. Add egg yolks, one at a time, and beat until smooth, about 30 seconds. With a wooden spoon, stir in the dry ingredients. The dough should be grainy.
  3. With your fingertips, press the dough into a 23-cm (9-inch) with a removable bottom pie plate. Bake for 10 to 12 minutes, until lightly browned. Allow to cool.
  4. Reduce the oven temperature to 170 °C (325 °F).

Pumpkin filling

  1. In a saucepan, bring the cream to a boil with the sugar and zest. Remove from the heat and let steep for 5 minutes.
  2. In a bowl, blend the pumpkin purée, orange juice and eggs with a whisk. Gradually whisk in the warm cream. Strain the mixture through a sieve.
  3. Pour into the crust. Bake for 30 to 35 minutes or until the custard becomes firm in the centre. Allow to cool. Refrigerate for about 4 hours. Serve cold.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.