Have you ever tried an orange brûlée tart? Me neither until a few weeks ago when I had to bake one for a final exam. And, let me tell you that it is one of the finest tarts I have ever tried.

The orange brûlée tart is quite interesting because it combines different techniques. For instance, it is a custard tart, but it is not as delicate as a lemon tart because it is cooked on the stove, so you don’t have to worry about getting a curdled custard. It is also finished with a caramel top just as the creme brûlée which gives it a super fancy look.

I decorated the tart using supremed orange wedges. I dried them with a paper towel so they would not dissolve the caramel crust and then I brushed them with a little bit of apricot glaze.

The tart cut perfectly: the caramel cracked and made the same sound you can hear when you break a creme brûlée with a spoon, and the custard was perfectly set.

However, I didn’t feel proud until I tried it. The orange brûlée tart has a very sophisticated orange flavor that pairs perfectly with the burnt caramel on top and the almonds and vanilla from the tart crust.

Moreover, the fresh orange wedges were definitely the cherry on top. They helped balance the richness of the custard by bringing a touch of freshness.

I really recommend trying this tart. The recipe can be found in this book.