Orange and Pumpkin Tart

  • Preparation 20 MIN
    Cooking 50 MIN
    Waiting 4 H
  • Servings 8
  • Freezes



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.

Healthy Pick

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

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 380  
Total Fat 24 g  
Saturated Fat 14 g  
Sodium (salt) 45 mg  
Carbohydrates 37 g  
Fibre 1 g  
Protein 5 g