Club Baked: Orange Creamsicle Tart

I was thrilled when I saw this Orange Creamsicle Tart coming up for Club: Baked. It was one of those recipes from the beginning that I was so excited to try. See, I have a love of all things orange flavored. I'm going to go out on a limb here and blame it on my dad. My memory could be failing me, but I seem to remember him always getting orange flavored things - slushies at the Dairy Queen, gelatos at Rita's, you catch my drift. I think he and his highly refined palette just knew that orange goes perfectly well with a creamy, soft vanilla flavor. That and the man loves white chocolate (which this recipe also contains).

orange creamsicle tart

orange soda

This recipe is a doozy though. Grab a cup of coffee, unload your dishwasher (because you are going to need it!) and dive in. There are four major components to this tart - the orange flavored crust, a white chocolate layer, the orange custard filling, and finally, the orange flavored whipped topping. Each step uses 6 bowls, 5 utensils, 6 measuring cups and 2 saucepans. I'm kidding, sort of.

orange creamsicle tart 2

egg 2

I started with the custard filling, knowing that it would take time to chill before the tart could be assembled. Instead of making in directly in the saucepan as directed by the Club:Baked guys, I ended up using a double broiler (or, in my case, a bowl above a pot, does anyone actually own a true double broiler?). I also tempered my eggs with the hot orange liquid before adding the entire mixture to the double broiler. Maybe it wasn't necessary, but I've never made a curd straight in a saucepan before and I just kept picturing strands of cooked eggs. Knowing this was already going to take forever, I didn't take the chance. Once it hit 180F, I strained and then whipped it with the butter.

While it was cooling, I made the tart crust and the white chocolate. After everything was cooled hours later, I was able to assemble the tart. I ended up using a springform pan even though, obviously, this should be made in a tart pan. But I don't own a tart pan, it's a million degrees outside, and I just didn't feel like sitting in my blazin' hot car to go pick one up. The tart didn't seem to mind.

But wait! That's not all...

orange creamsicle tart3

The next morning and 3 mixing bowl washes later...I whipped up the whipped topping. And finally I was done. whew. 

I guess I shouldn't be surprised, because these Baked guys do know what they are talking about, but this was actually really good and tasted a whole lot like an orange creamsicle. The crust has a buttery flavor with the hint of orange (as there is zest in the crust) that kind of reminds me of a scone. The tart filling is to die for. The whipped topping, on it's own, not a star. But it does tone down and add more creaminess to the overall dish. I do think next time I'll use slightly less white chocolate as mine ended up a bit thick and hard to cut once it chilled. Also, I might do my regular vanilla whipped cream instead of the orange flavored. I didn't really taste the orange in the cream and I think that extra hint of creamy vanilla flavor would be nice with the tart curd.

So, this recipe (a winner for sure) reminds me of my dad, of something he would enjoy. He will never ever in a million years actually make it, because yes, it. took. all. day. But maybe next time he visits I'll make him one, but only if the dishwasher is empty.

You can find other baker's take on the recipe here, and the recipe itself on our host Jenn's blog.


  1. I found the same soda!
    Genius: using a springform pan.

    1. Thanks, I was desperate to not leave the house. Necessity (or laziness) can be the mother of invention. :)

  2. Your tart looks wonderful! I did the white chocolate layer also, and I am glad I did. I love the taste of the tart, but it did take quite a bit of time!

  3. I love the look of the crust from the springform pan- it gives the tart more of a rustic vibe. I also didn't taste the orange in the cream- I thought it was just me :)

    1. Thanks. I thought it turned out pretty decent, although the crust from the tart pans sure are pretty too!

  4. Great post Jess! I didn't get a chance to make this, and am seriously regretting it. Your tart sounds and looks amazing. The springform worked out great! I love the rustic look of the crust.

    P.S. I like the new name and style of your blog!

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