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Orange-Lemon Marmalade Tart

Orange-Lemon Marmalade Tart


  • Preheat oven to 160* C (320* F) Fan.
  • Beat the sugar and butter in a food processor for about 2-3 minutes, until the butter dissolves completely. Add the flour and cocoa powder, until the mixture looks like coarse meal. Lower the speed and add the egg yolk and 2 tablespoons of cold water (and a little more cold water if necessary). The dough has to come together and be very soft to be able to knead it. Make sure it is not too wet.
  • Wrap dough in plastic wrap. Refrigerate for at least one hour so it can rest.
  • Grease a 23 cm tart dish and dust with cocoa powder. Set aside.
  • Place the dough between 2 large sheets of parchment paper that have been heavily dusted with flour. Dust the dough with flour also.
  • Use a rolling pin to roll out the dough, slowly, between the parchment papers. If you find it difficult to roll out the dough, let it rest at room temperature for 5 minutes so it can soften.
  • When the dough has stretched out a bit, lift the pieces of parchment and dust with some more flour to help it roll out easier. Roll out some more and dust again if necessary. The dough needs to be rolled out to become as thin as a coin.
  • Use the rolling pin to help you transfer the dough to the tart dish.
  • Press on the dough, lightly with your hands, to help it stick to the sides of the pan.
  • Pierce small holes onto the bottom of the tart dough. Spread 2 large sheets of plastic wrap over the dough, crisscrossed. Add cooking weights (or beans). Cover the weights also, by turning over the top sheet of plastic wrap.
  • Bake the tart shell along with the weights for 30 minutes.
  • Remove from oven and remove cooking weights. Brush tart shell with some egg yolk diluted with water. Turn temperature up to 180* C (350* F) Fan.
  • Bake for another 5 minutes until golden.

For the cream:

  • Beat the egg yolks along with the sugar until the sugar dissolves and the mixture is light and fluffy.
  • Heat the heavy cream in a saucepan over medium heat. As soon as it starts to steam, add the egg yolk mixture very slowly while stirring continuously until smooth and creamy.
  • Pass the mixture through a sieve and into a bowl. Remove any bubbles that might come up and add the orange zest.
  • Pour cream into tart shell.
  • Turn oven temperature down to 150* C (300* F) Fan. Bake for 30 minutes or until cream sets.
  • When ready, remove from oven and set aside for 10 minutes to cool. Remove from tart dish and set aside for 1 hour, until it cools completely.
  • When ready, spread the orange-lemon marmalade and serve!
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Nutrition information per 100 gr.

Calories (kcal)
14 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
25 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
51 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
9 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
14 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
13 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
3 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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