Classic French Orange Tart Recipe: A Zesty Delight for Any Occasion

This French Orange Tart recipe is a true celebration of fresh, vibrant citrus, making it an ideal dessert to brighten up any season, especially the cooler winter months or festive holiday gatherings. It gracefully marries two fundamental elements of French patisserie: a rich and crisp Sweet Shortcrust Pastry (Pâte Sucrée) and a luxuriously smooth Orange Cream Filling (Orange Crémeux). Elegant, incredibly flavorful, and surprisingly approachable, this tart promises to be a showstopper at your next dinner party or a delightful treat for afternoon tea.

Tart seen from above with 2 slices cut out.

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Why You’ll Adore This French Orange Tart

While the classic lemon tart holds a special place in our hearts, this Fresh Orange Tart is here to claim its spotlight! It offers a wonderfully refreshing and slightly different citrus profile that’s equally delightful and sure to impress everyone at your table. Forget any intimidation from “fancy” French terms or its elegant appearance; this vibrant citrus tart is much simpler to create than you might anticipate.

What makes this Orange Tart truly special is its harmonious balance of flavors and textures. The bright, tangy notes of fresh orange are perfectly mellowed by the sweetness of the crémeux, all encased in a buttery, crisp pastry shell. Just like its charming Mini Orange Tartlets counterpart, this recipe relies on two foundational, yet incredibly effective, components: a sturdy, sweet tart crust and a rich, creamy orange filling. This simplicity ensures a perfect outcome, even for novice bakers.

Beyond its inherent deliciousness, this tart is wonderfully versatile. Crown it with glistening fresh orange segments, thin slices of candied orange, a dollop of fluffy whipped cream, a delicate meringue topping, or even a sophisticated orange marmalade glaze. Each addition allows you to personalize this recipe and truly make it your own, transforming it from a simple dessert into a culinary masterpiece tailored to your taste.

Craving a different but equally luscious experience? Don’t miss my vibrant Passion Fruit Tart!

Sweet Shortcrust Pastry: The Perfect Pâte Sucrée Base

The foundation of any exceptional tart begins with its pastry, and for this recipe, we turn to the revered French Pâte Sucrée, affectionately known as Sweet Shortcrust Pastry. This pastry is a true cornerstone of French patisserie, celebrated for its delicate, buttery flavor and wonderfully crisp, almost shortbread-like texture.

Unlike a flaky puff pastry, Pâte Sucrée is designed to be more tender and robust. This characteristic makes it the absolute ideal tart shell for luscious cream fillings like our Orange Crémeux, as it resists becoming soggy. Instead, it maintains its delightful crunch, providing a superb textural contrast to the smooth, rich filling from the first bite to the last. This stability is crucial for a tart that looks as good as it tastes.

You’ll find Pâte Sucrée to be the pastry of choice for a variety of classic fruit tarts in French baking, providing a reliable and delicious base. Examples include my beloved Pear Frangipane Tart, charming Strawberry Custard Tartlets, and the tangy Rhubarb Tart. Mastering this pastry is a valuable skill for any aspiring baker.

Pâte Sucrée Ingredients

Unsalted Butter: Ensure your butter is very soft, ideally at room temperature. This is crucial for the creaming method, allowing it to blend smoothly with the sugar and contribute to the pastry’s tender, melt-in-your-mouth texture.
Powdered Sugar: Also known as Icing Sugar or Confectioner’s Sugar, it should be sifted to prevent lumps. Powdered sugar is preferred over granulated sugar in Pâte Sucrée because its fine texture creates a more tender and delicate crumb, preventing the dough from becoming tough.
Egg: Use a large egg, also at room temperature. The egg acts as a vital binder, helping to bring the dough together and adding richness, which contributes to the pastry’s overall flavor and texture.
Almond Meal: This is a fantastic addition that elevates the pastry. Almond meal (finely ground almonds) not only infuses the crust with a subtle, nutty flavor but also helps to reduce gluten development in the dough. This results in a more tender pastry that is less prone to shrinking during baking, ensuring your tart shell holds its shape beautifully.
All-Purpose Flour: Sifted plain flour provides the primary structure for the pastry. Sifting helps to aerate the flour and ensures a lighter, more uniform dough.
Salt: Just a small pinch of salt is essential. It balances the sweetness of the sugar and enhances all the other flavors in the pastry, preventing it from tasting bland.
Orange Zest (Optional): For an extra layer of citrus aroma and flavor that perfectly complements the orange filling, consider adding the zest of one orange to your pastry dough. It’s a subtle touch that makes a big difference.

While this pastry recipe can be easily made by hand, a stand mixer greatly simplifies the process. For comprehensive details, including step-by-step photos, essential tips, and expert tricks, I encourage you to visit my dedicated Sweet Shortcrust Pastry Recipe. There, you’ll find everything you need to master this fundamental French technique.

One of the many advantages of this tart crust is its excellent make-ahead potential. The dough can be prepared up to 24 hours in advance and stored in the refrigerator until you’re ready to bake. Before adding the orange filling, the pastry shell must be fully blind-baked, ensuring a perfectly crisp and golden base.

For this recipe, I utilized a 25 cm / 10 inch Round Pastry Ring, which yields beautifully sharp edges and a professional finish. However, a classic tart pan will work just as well if that’s what you have on hand. I highly recommend using a tart pan with a removable bottom, as it makes unmolding the delicate tart incredibly easy and prevents any damage.

Note that if you’re short on time, you can absolutely opt for a good quality store-bought or frozen shortcrust pastry. Just be sure to use a shortcrust pastry and *not* a puff pastry, as the latter will not provide the necessary sturdy base for this creamy filling.

Close up on the orange segment topping over the tart.

Luxurious Orange Cream Filling (Orange Crémeux)

The second, and arguably most enchanting, element of this tart is the glorious Orange Filling. In French patisserie, this type of preparation is known as a Crémeux – a name that perfectly translates to “creamy,” accurately describing its luscious texture. An Orange Crémeux is a sophisticated hybrid, beautifully blending the vibrant, tangy character of a fruity Curd with the rich, smooth consistency of a classic Pastry Cream.

Essentially, it starts as a Crème Anglaise (English Cream) where the traditional milk is replaced entirely with fresh orange juice to infuse it with an intense citrus flavor. This base is then enriched with velvety butter for unparalleled richness and, for added stability and a clean slice, often set with gelatine. For those who prefer to avoid gelatine, this recipe offers a delicious alternative using cornstarch to achieve a wonderfully thick and creamy consistency.

Orange Crémeux Ingredients

To craft this exquisite filling, you will need the following key ingredients (please refer to the recipe card below for precise quantities):

Eggs: Large eggs, ideally at room temperature, are crucial for a smooth emulsion and consistent thickening without scrambling.
Caster Sugar: Also known as fine white sugar, caster sugar dissolves more readily than granulated sugar, ensuring a silky-smooth cream without any grainy texture.
Cornstarch: Or corn flour, is our preferred thickening agent. While other starches like tapioca can be used, cornstarch consistently delivers the best results, yielding a cream with a light, yet perfectly set, texture.
Fresh Oranges: The star of the show! You’ll need fresh oranges for both their juice and zest. The juice forms the base of the cream, while the zest provides an intense aromatic burst of citrus, added later to preserve its bright color and potent flavor.
Unsalted Butter: Softened and at room temperature, butter is incorporated at a specific stage to enrich the crémeux, giving it that characteristic velvety mouthfeel and luxurious sheen.
Optional: Gelatine Powder: A small amount of gelatine provides extra stability, ensuring your tart slices beautifully and holds its shape, especially if making it in advance or for transport. It results in a slightly firmer, yet still incredibly creamy, texture.

While cornstarch can technically be substituted with plain flour for thickening, I strongly recommend sticking with cornstarch. It consistently produces a much lighter and more refined texture in the cream, avoiding any floury aftertaste or gummy consistency.

Crafting the Silky Orange Crémeux: Step-by-Step

The process for creating this delightful Orange Crémeux closely mirrors that of a classic Pastry Cream or Custard, with a few crucial adjustments to highlight the vibrant orange flavor and achieve its signature creamy texture.

Begin by carefully Zesting and Juicing your fresh Oranges. Reserve the bright orange Zest for later (we’ll add it at the very end to preserve its vibrant color and intense aroma). Pour the freshly squeezed Juice into a small, heavy-bottomed pot. Depending on your preference, you can strain the juice through a fine mesh sieve at this stage to remove any pulp, ensuring a perfectly smooth crémeux.
Place the pot with the Orange Juice over low to medium heat on the stove. Allow it to gently warm until it just reaches a visible simmer. Do not let it boil vigorously.
While the orange juice is heating, combine the Eggs, Caster Sugar, and Cornstarch in a separate heat-proof bowl. Whisk these ingredients together vigorously until the mixture is completely smooth, pale, and free of any lumps. This ensures a uniform texture in the final cream.
Once the Orange Juice is simmering, carefully and slowly pour a thin stream of the hot juice over the Eggs/Sugar/Cornstarch mixture in the bowl, whisking continuously and thoroughly. This critical step is known as “tempering” and prevents the eggs from scrambling when they hit the hot liquid. Continue whisking for a few seconds until everything is fully incorporated and smooth.
Return the entire liquid mixture from the bowl back into the original Pot on the stove. Place it back over low to medium heat. Maintain constant whisking, making sure to reach into all corners of the pot, until the liquid begins to visibly thicken. It will transform from a thin liquid to a creamy, custardy consistency. Continue whisking until it reaches a gentle boil and holds it for about 30 seconds to a minute; this ensures the eggs are fully cooked and the starch is activated, providing optimal thickening and stability.

Immediately remove the cream from the stove as soon as it achieves your desired consistency to prevent overcooking or burning. It’s highly recommended to immediately transfer the hot cream into a clean bowl – or a heat-proof measuring jug, as I often do – to halt the cooking process and prevent any further thickening or curdling from residual heat.

If your cream’s texture isn’t quite right, consult the troubleshooting tips below for easy rectification.

If you’re including Gelatine, this is the perfect moment to add it – once the cream is fully cooked and still hot. Simply whisk in the re-hydrated gelatine powder (prepared by blooming it in a little cold water first) until it is completely dissolved and fully incorporated into the warm cream. Then set the cream aside to cool slightly.

After the cream is cooked and transferred, it is absolutely essential to allow it to cool down significantly before incorporating the soft Unsalted Butter. The ideal temperature for adding butter is around 40°C / 105°F. If the butter is added while the cream is too hot, it will melt too quickly, likely causing the emulsion to break and the cream to split, resulting in a greasy or separated texture.
When the cream has reached the correct warm-but-not-hot temperature, add the very soft Butter (ensure it’s at true room temperature) and the reserved Orange Zest (*). You can certainly mix these in with a simple Whisk, but for the ultimate smooth and perfectly emulsified crémeux, I highly recommend using an Immersion Blender (also known as a stick blender). Blend for just a few seconds, until the butter is fully incorporated and the cream is incredibly smooth and glossy. Avoid over-blending, as this can sometimes thin out the cream.
As soon as the vibrant Orange Cream is ready and perfectly smooth, immediately pour it over your fully blind-baked pastry crust. The cream will appear somewhat liquid at this stage, but do not worry – it will firm up beautifully in the refrigerator. If needed, use a small offset spatula to gently spread the cream evenly and smooth out the top for a pristine finish.
Carefully transfer the assembled tart into the refrigerator to set. Allow it to chill for a minimum of 2 to 3 hours, or ideally, up to 24 hours before serving. The setting time can vary slightly depending on whether or not you included gelatine in your crémeux.

(*) The strategic reason for adding the orange zest at this later stage, with the butter, is to preserve its bright, fresh orange color and intense aroma. If the zest were added earlier with the juice and cooked, the heat would cause it to turn a duller, darker color and lose some of its vibrant flavor.

Essential Tips for a Perfect Orange Tart

Achieving a bakery-quality French Orange Tart is within your reach with these expert tips:

Perfectly Baked Pastry is Key: Ensure your Pâte Sucrée crust is not just baked, but *fully* baked to a golden crisp. It must also be completely cool before you pour in the orange cream. A warm or underbaked crust can lead to a soggy bottom, compromising the tart’s texture.
Taste Your Oranges: Oranges can vary in sweetness and tartness. Before making your crémeux, taste your fresh orange juice. If your oranges are particularly tangy, you might want to slightly increase the quantity of sugar in the filling to achieve your desired balance.
Choose the Right Oranges for Juicing: For the best juice yield and flavor, opt for oranges typically used for juicing, such as Navel or Valencia oranges. These varieties are known for their abundant, sweet, and flavorful juice.
Smooth Out Lumps (If They Appear): If, despite your best whisking efforts, the cream appears very thick or develops small lumps after cooking on the stove, don’t despair! An immersion blender is your best friend here. A quick blitz for just a few seconds will smooth out any lumps beautifully. Be careful not to over-mix, as excessive blending can sometimes make the cream too thin and runny.
Thickening a Runny Cream: Should your cream seem too liquid and refuses to thicken sufficiently, you can carefully add a little more Cornstarch. It’s crucial to add it gradually—about half a tablespoon at a time. Before adding it to the hot cream, mix the cornstarch with a small amount of cold water (or cold orange juice) to create a slurry. This prevents it from forming new lumps when introduced to the hot liquid.
Proper Gelatine Incorporation: If you’re using gelatine, remember to re-hydrate the powder in a small amount of cold water first (known as blooming). Add this bloomed gelatine to the cream immediately after it’s cooked and removed from the stove, while it’s still hot. Whisk vigorously until the gelatine is completely dissolved. Transferring the hot cream to a clean jug or bowl beforehand can make this easier.
Cool the Cream Before Adding Butter: This cannot be stressed enough! The cream must cool down to approximately 40°C / 105°F before you add the softened butter. If the cream is too hot, the butter will melt instantly and separate from the cream, resulting in a greasy, broken emulsion. Use a food thermometer if you have one, or test by touch – it should be comfortably warm, not hot.
Preserve Zest’s Vibrancy: Add the orange zests at the very end, alongside the butter. This simple trick ensures the zest retains its bright, fresh orange color and potent aromatic oils. If added earlier in the cooking process, the heat will cause the zest to brown and lose some of its vibrant essence.
Emulsify with an Immersion Blender: For the silkiest, most luxurious crémeux, an immersion blender is highly recommended when mixing in the butter and orange zest. It creates a perfect emulsion in just a few seconds. Again, be mindful not to over-blend. If you don’t have one, a vigorous whisking will also work, but may require a bit more effort to achieve the same smooth consistency.
Garnish Just Before Serving: Allow the tart to cool completely and fully set in the refrigerator before adding any garnishes or decorations. The cream will be quite soft initially, and adding toppings too early might cause them to sink or, in the case of fresh fruit, discolor the cream with their juices. Patience is key for a beautifully presented tart.

Recipe Frequently Asked Questions (FAQs)

Do I need to add the Gelatine to the Orange Crémeux?

The decision to add gelatine truly depends on your desired texture for the orange cream. If you prefer a softer, more luxurious cream—similar to a rich curd that yields easily to a spoon—or if you’re making a vegetarian version of this tart, then you can absolutely omit the gelatine. The cornstarch will provide sufficient thickening for a delicious result.

However, I personally favor a filling that is slightly more set and holds its shape beautifully when sliced, especially for a clean, elegant presentation. Adding just a small amount of gelatine, typically about 1 teaspoon, achieves this without sacrificing creaminess. It’s enough to give the crémeux a more defined structure while still retaining its wonderfully smooth, melt-in-your-mouth texture. Ultimately, the choice is entirely yours and allows you to customize the tart to your preference!

How should I store this French Orange Tart?

This delightful orange tart must be stored in the refrigerator due to its creamy filling. When properly stored, it will maintain its freshness and exquisite flavor for up to 3 days. To prevent the delicate cream from absorbing any unwanted odors or flavors from other items in your fridge, make sure to cover the tart securely with plastic wrap or aluminum foil. It’s important to note that this tart is not suitable for freezing, as the creamy filling’s texture may be compromised upon thawing.

Can I prepare this dessert in advance?

Absolutely, parts of this French Orange Tart can be prepared ahead, making it perfect for entertaining! The Pâte Sucrée dough itself can be made up to 24 hours in advance and kept unbaked in the fridge. Alternatively, you can blind-bake the tart shell completely and store it at room temperature for up to 24 hours before you plan to fill it. This saves valuable time on the day you wish to serve.

The orange cream filling, once prepared, needs to be poured into the baked crust relatively quickly as it will begin to set as it cools. However, once the tart is fully assembled with the cream filling, it can be stored in the refrigerator for up to 24 hours before serving. This allows the flavors to meld beautifully and the cream to set perfectly, making it an excellent make-ahead dessert for stress-free entertaining.

Elegant Garnishes to Elevate Your Orange Tart

To truly complete this French Orange Tart and add a touch of visual artistry, consider these garnish ideas that enhance both its beauty and flavor profile. For the tart pictured, I went for a vibrant burst of color using a medley of Fresh Orange Segments, delicate Coconut Flakes, crunchy Cacao Nibs, aromatic Fresh Mint Leaves, and a sprinkling of Goji Berries – creating a truly eye-catching dessert!

For a simpler, yet equally elegant approach, you can adorn your tart with just fresh Orange Segments or thinly sliced fresh Orange rounds. These natural elements beautifully highlight the tart’s star flavor. Alternatively, for a touch of indulgence, top the tart with a cloud of homemade Whipped Cream or a delicate Meringue. You can even infuse these toppings with extra orange essence by adding a touch of orange zest to the cream or meringue mixture.

A crucial tip for garnishing: always wait until the cream is fully set and the tart is completely chilled from the fridge. Adding garnishes too early might cause them to sink into the soft cream or, in the case of fresh fruit, release juices that could discolour the crémeux. If you’re using fresh orange segments, a little trick is to place them on a paper towel first to absorb any excess juice before carefully arranging them over the tart. This ensures a clean, vibrant presentation.

One slice over a small white plate with a silver spoon.

Explore More Zesty Orange Recipes

If you’ve fallen in love with the vibrant flavor of orange in this tart, you’ll be thrilled to discover these other delightful orange-inspired recipes:

Brandied Oranges from It’s Not Complicated Recipes: A sophisticated treat featuring oranges preserved in fragrant brandy.
Orange and Poppy Seed Muffins: Fluffy, citrusy muffins with a delightful poppy seed crunch, perfect for breakfast or a snack.
Chocolate Orange Mousse: A rich, airy, and decadent dessert that perfectly balances bittersweet chocolate with bright orange notes.
Dark Chocolate Brownies with Orange: Fudgy brownies infused with the classic pairing of dark chocolate and fresh orange zest.
Almond Orange Cake: A moist, fragrant, and naturally gluten-free cake bursting with citrus and nutty flavors.
Orange Glazed Spiced Honey Cake: A comforting, spiced cake with a glistening orange glaze, ideal for cooler weather.
Mini Blood Orange Cakes: Adorable individual cakes featuring the unique, tart-sweet flavor of blood oranges.
Upside-Down Blood Orange Cake: A stunning and flavorful cake showcasing caramelized blood orange slices on top.

I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!

Find out more

Recipe Card

French Orange Tart

4.77 from 43 votes

This French Orange Tart Recipe makes a deliciously fresh Winter dessert. It combines a Sweet Shortcrust Pastry (Pâte Sucrée) and a simple Orange Cream Filling (Orange Crémeux). Perfect dessert for a dinner party or afternoon tea!

Servings: 10 servings

Author: Sylvie

Prep Time1 hour

Cook Time30 minutes

Setting Time3 hours

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Ingredients

Sweet Shortcrust Pastry

100 gr (6 1/2 tbsp) Unsalted Butter, very soft, at room temperature
40 gr (1/3 cup) Powdered Sugar, sifted, or Confectionner’s Sugar
1 Large Egg, at room temperature
40 gr (1/3 cup + 1 tsp) Almond Meal
200 gr (1 1/3 cup) Plain / All-Purpose Flour, sifted
1 pinch Salt
1 Orange, zested, optional, for a citrusy crust

Orange Cream

3 Large Oranges – Juice and Zest, yields approx. 300 ml (1 1/4 cup) of Juice
4 Eggs, at room temperature
60 gr (1/4 cup) Caster Sugar, or fine white sugar
25 gr (3 1/2 tbsp) Cornstarch
115 gr (1/2 cup) Unsalted Butter, very soft, at room temperature
1 tsp Gelatine Powder, optional, for a firmer set

Instructions

Sweet Shortcrust Pastry

In the bowl of a stand mixer fitted with a paddle attachment, cream together the very soft Unsalted Butter and Powdered Sugar until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
Reduce mixer speed to low. Stir in the Egg until just combined, then add the Almond Meal and optional Orange Zest. Mix until fully incorporated, scraping the bowl.
Add the sifted Plain Flour and Salt. Mix on the lowest speed only until the dough just comes together into a cohesive ball. Be careful not to overmix to keep the pastry tender.
Gently bring the pastry dough together into a flat disc. Place it between two sheets of baking paper and thinly roll it out to an even thickness (about 4mm / 0.15 inch). Transfer the rolled dough (still between baking paper) onto a flat tray and chill in the fridge for at least 1 hour, or preferably longer, until firm.
Once chilled, carefully line your 25 cm / 10 inch pastry ring or tart pan with the dough. Trim any excess and then dock the pastry all over the bottom with a fork to prevent air bubbles (prick all the way through). For immediate baking, place the lined tart shell in the freezer for at least 30 minutes. Preheat your oven to 160°C / 325°F (Fan Forced). Blind-bake for 25 to 30 minutes until golden brown and cooked through. Alternatively, keep the lined tart shell in the fridge until ready to bake within 24 hours.
Allow the blind-baked pastry shell to cool down completely to room temperature before adding the orange cream filling.

Orange Cream

Zest the Oranges and set the zest aside. Juice the oranges and pour the Juice into a small, heavy-bottomed pot. (Optional: strain juice through a fine-mesh sieve if you prefer no pulp.) Heat the juice on low heat until it begins to simmer gently.
While the juice is warming, in a separate heat-proof bowl, vigorously whisk together the Eggs, Caster Sugar, and Cornstarch until the mixture is smooth and free of any lumps.
Once the Orange Juice is simmering, slowly pour about a third of the hot juice over the Eggs/Sugar/Cornstarch mixture, whisking continuously to temper the eggs. Mix until well combined and smooth, then pour this tempered mixture back into the Pot with the remaining orange juice.
Return the pot to the stove over low to medium heat. Whisk constantly, reaching into all corners of the pot, until the liquid visibly starts to thicken and comes to a gentle boil for about 30 seconds to ensure the eggs are fully cooked. Remove immediately from the stove and transfer the cream into a clean jug or bowl to stop the cooking.
Optional: If using gelatine powder, re-hydrate it with a little cold water. Whisk the bloomed gelatine into the hot cream until it is completely dissolved.
Allow the cream to cool down to about 40°C / 105°F. Once cooled, add the very soft Unsalted Butter (at room temperature) and the reserved Orange Zest. Using an immersion blender (or a whisk), quickly mix until the butter is fully combined and the cream is incredibly smooth and emulsified. Do not overmix.
Immediately pour the luscious Orange Cream over the fully baked and cooled Tart Crust. If necessary, gently smooth out the top with a small offset spatula. Place the tart in the refrigerator to set for at least 2 to 3 hours, or ideally, up to 24 hours before serving.
Optional: Garnish the fully set tart with fresh orange segments, whipped cream, or other decorative elements just before serving.

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Notes

General Disclaimer: For the most accurate results and best baking consistency, I highly recommend using ingredient measurements in grams/ml.

For comprehensive information, detailed step-by-step photos, and additional tips and tricks for making the Sweet Pastry Shell, please refer to my dedicated Sweet Shortcrust Pastry recipe.

Yield: This recipe is designed for a 25 cm / 10 inch diameter tart ring or pan.

Instruction Notes:

I rolled the pastry dough to an approximate thickness of 4mm / 0.15 inch for optimal texture and structure.
To “dock” pastry means to prick the bottom of the raw pastry shell all over with a fork. This creates small holes that allow steam to escape during baking, preventing the crust from puffing up and ensuring an even, flat base.
After lining my tart ring, I typically chill it in the fridge overnight. The next morning, I place it in the freezer while my oven preheats. Ensuring the pastry is very cold (freezer-chilled is ideal) before baking is crucial to prevent excessive shrinkage or slumping of the crust in the oven.
To achieve a perfectly smooth crémeux without any pulp, you can pour the orange juice through a thin mesh sieve before heating. This step is optional and depends on your textural preference.
The thickening process on low heat can take a few minutes. It is vital to keep the heat low to medium to avoid cooking the eggs too quickly, which can lead to a curdled texture. To confirm the eggs are fully cooked and the starch is activated, whisk until the mixture reaches a gentle boil and holds for a short time.
The cream should be around 40°C / 105°F when you add the butter. This warm but not hot temperature is ideal for creating a stable emulsion. If the cream is too warm, the butter will melt immediately and could cause the cream to split, resulting in a greasy texture.
When using an immersion blender to mix in the butter, only blend for a few seconds until smooth and emulsified. Over-mixing can sometimes break the emulsion and cause the cream to become runny again. If you’re using a whisk, you’ll need to whisk vigorously for a longer period to achieve a similar smooth, emulsified texture.

Nutrition (per serving)

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