The Simplest Ombrè Citrus Cream Tart Recipe
This beautiful Ombrè Citrus Cream Tart combines a flaky puff pastry crust with a luscious whipped citrus cream and vibrant layers of colorful orange slices and fresh raspberries. The sweet-tart flavors of Meyer lemon, honey, and blood oranges make this dessert both stunning and delicious, perfect for a refreshing summer treat or elegant brunch dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- Raw coarse sugar, for sprinkling (optional)
Citrus Cream
- 6 ounces crème fraîche, mascarpone, or cream cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon Meyer lemon juice
- 1-2 teaspoons Meyer lemon zest, to your taste
- 1 teaspoon vanilla extract
- 1-2 tablespoons honey, plus more for serving
Fruit Topping
- 6-8 mixed color oranges, thinly sliced (preferably blood oranges)
- 1/2 cup fresh raspberries
- Fresh thyme, for serving
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the thawed puff pastry into a rectangle about 1/4 inch thick. Transfer the pastry to a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edge of the pastry to create a raised edge once baked.
- Egg Wash and Bake Pastry: Brush the beaten egg over the entire surface of the pastry, especially around the edges. Sprinkle raw coarse sugar around the scored border to add a sweet crunch. Bake the puff pastry in the preheated oven for 10-15 minutes or until the pastry is golden brown and edges are slightly darkened. Remove from the oven and allow to cool completely before assembling the tart.
- Make the Whipped Citrus Cream: While the pastry cools, combine the crème fraîche (or mascarpone or cream cheese), plain Greek yogurt, and Meyer lemon juice in a mixing bowl. Using an electric mixer, whip the mixture until smooth and soft peaks form. Add vanilla extract, honey, and lemon zest, then whip again until everything is fully combined and creamy.
- Assemble the Tart: Spread the whipped citrus cream evenly over the cooled puff pastry crust, staying within the raised border. Arrange the thinly sliced mixed oranges in overlapping rows on top of the cream to achieve an ombrè effect. Scatter fresh raspberries over the fruit for contrast and extra color.
- Garnish and Serve: Finish with a drizzle of additional honey over the fruit and sprinkle fresh thyme leaves on top for an herbal aroma and garnish. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Use mascarpone or cream cheese as a substitute if crème fraîche is unavailable.
- For extra sparkle, sprinkle raw coarse sugar on the pastry edges before baking.
- The tart is best served fresh the same day but can be refrigerated for up to one day.
- Use a mix of blood oranges, naval oranges, and cara cara oranges for vibrant color layering.
- Adjust honey quantity in the cream to taste for desired sweetness.
