Cara Cara Orange Cream Tart Recipe

The Hale Groves Team

This flavorful but light dessert is perfect when you would like something sweet that also has the refreshing taste of citrus. Hale Groves Cara Cara Oranges make this sweet treat ideal for a special occasion. Read all instructions, because multiple stages of refrigeration and freezing are necessary.

How to make a Cara Cara Orange Cream Tart



  • 1 ? cups all purpose flour
  • ? cup confectioners’ sugar
  • ?? teaspoon salt
  • 9?tablespoons unsalted butter
  • 1 egg yolk


  • 1 sheet of gelatin
  • 1 ? Tbs flour
  • 1 ? Tbs corn starch
  • 4 ? ounces sugar
  • 2 ? Tbs unsalted butter
  • 3 cups whole milk
  • 4 ? ounces egg yolks
  • 1 Tbs Hale Cara Cara Orange zest (about 3)
  • 1 sprig fresh tarragon
  • 6 – 8 Hale Groves Cara Cara oranges, peeled and segmented
  • ? cup honey
  • ? ?cup sugar
  • 4 sprigs fresh tarragon


For crust, mix butter and sugar well until fluffy. Add flour and salt and mix well. Add egg yolk and mix until a dough forms. Form dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour. Preheat over to 350 degrees. Roll out dough into a circle crust and press into a nine-inch tart pan. Place in freezer for 1 hour. Remove from freezer, poke several holes in bottom with a fork, then fill with dried beans or pie weights. Bake for 12 to 15 minutes until browned. Set aside to cool.

For filling, soften gelatin sheet in cold water for 5 minutes. Add milk to a small stockpot and bring to simmer over medium low heat. Do not boil. Remove from heat, add zest and one sprig of tarragon. Cover and allow to steep for 15 minutes. After steeping, strain the milk into a new pot and reheat to simmering. In a mixing bowl combine egg yolks, sugar, flour, and cornstarch and mix well. Add the hot milk slowly into the bowl of mixed ingredients and stir constantly. Once combined, transfer mixture back to stockpot and cook over medium heat until thickened. (About 10 to 15 minutes.)

Remove from heat, add butter, gelatin sheet, and stir. Strain cream into a bowl, cover, and refrigerate for at least 2 hours. In a small saucepan, heat honey, 1/4 cup sugar and 1 cup of water over medium heat to simmer. Remove from heat and add remaining tarragon sprigs. Cover pan and steep for 15 minutes. Strain the liquid and pour honey syrup over Cara Cara segments in a bowl then refrigerate until both oranges and cream have chilled.

Spoon chilled cream into baked crust and smooth with rubber spatula. Arrange orange slices on top of tart. In a stockpot reduce orange syrup buy half, chill and drizzle over tart. Refrigerate and serve.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe