Belizean Orange Tart Recipe

Our Belizean Orange Tart Recipe is a beloved dessert that reflects the tropical essence of Belize. As a nation nestled in Central America, Belize boasts a rich culinary heritage influenced by a mix of cultures, including Maya, Garifuna, Creole, and Mestizo. This dessert captures the essence of the country’s diverse flavors and traditions.

The tart features three delightful layers: a buttery pastry crust, a luscious cashew nut filling, and a vibrant orange topping. Each component adds a unique twist to this classic dessert, making it a must-try for anyone seeking a taste of Belizean cuisine.

Belizean Orange Tart is perfect for any occasion, from family gatherings to special celebrations. In this recipe, we’ll guide you through the steps to create this tropical delight while offering alternatives for dietary preferences and suggestions for pairing it with Belizean-inspired sides and beverages.

Let’s get started!

Preparation and Cooking Time:

• Preparation: 40 to 60 minutes
• Cooking: 50 to 65 minutes
• Recipe Yield: Two, Nine Inch Tarts
• Servings: about 12

Belizean Orange Tart Recipe Ingredients:

• 10 oz (280g) butter, diced
• 10 Tbsp (125g) sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 egg whites
• Juice of 1 lemon

Cashew Nuts Filling:

• 4 eggs
• 10 Tbsp (125g) sugar
• 8 oz (225g) cashew nuts, crushed
• Juice of 1 large lemon
• 12 Tbsp (180ml) evaporated milk (chilled and whipped)
• Juice and grated rind of 1 large orange

Orange Topping:

• 6 peeled oranges
• 6 Tbsp (90g) orange marmalade
• 6 oz (170g) white sugar (sieved)

Cashew Nuts and Mixed Peel Garnish:

• 1/4 cup (30g) cashew nuts (coarsely crushed)
• 1/4 cup (30g) mixed peel (finely minced)

How to Make Belizean Orange Tart Recipe:

Making the Pastry:

1. Combine diced butter with sugar and salt in a large bowl (Amazon). Work these ingredients with a fork until thoroughly combined. The mixture should resemble coarse bread crumbs.
2. In a small bowl, lightly beat the egg whites with a fork or whisk. Add them to the batter mixture along with vanilla, and combine until well blended.
3. Gradually sift flour over the batter mixture, first mixing it in with a fork, then using your fingertips as it becomes stiffer, to make a smooth dough.
4. Roll the dough into a ball. Wrap it in plastic or waxed paper and a dampened cloth. If possible, chill it lightly for 30 minutes before continuing. If the chilled dough is too firm to handle, let it stand at room temperature until it softens slightly. Then turn it onto a floured surface and knead or pat lightly into a flattened round.
5. Roll out the pastry just under 1/4″ thick. Line two 9″ tart pastry tins (Amazon) with it. Chill or let it stand for 30 minutes.
6. Preheat the oven to 425°F (220°C). Bake the pastry “blind” for 15 minutes. Lower the heat to 350°F (175°C) and bake for 15 minutes more. If the outside rim of the crust browns more quickly during baking than is usual, cover it with pieces of foil. Allow it to cool.

Preparing the Cashew Nuts Filling:

1. Whisk eggs with sugar until thick and creamy.
2. Add evaporated milk, cashew nuts, lemon juice, grated rind, and juice of 1 orange. Beat vigorously with a wooden spoon until the mixture is smoothly and thoroughly blended.
3. When ready to fill the pastry crust, preheat the oven to 350°F (175°C). Fill the pre-baked pastry cases with the cashew mixture and bake for 10-15 minutes until puffed, golden, and firm.

Making the Orange Topping:

1. Slice oranges thinly, removing seeds. If the pith on oranges is thick, first peel with a sharp knife to avoid bitterness.
2. In a large saucepan, dissolve white sugar in 1/4 cup (60ml) of water over moderate heat. Bring it to a boil, then place orange slices in the syrup and simmer for 3 minutes. Remove the slices with a slotted spoon or egg lifter.
3. Boil the remaining syrup over moderate heat until it’s reduced by half. Add orange marmalade and stir until melted, creating a rich glaze.
4. Arrange orange slices on top of the tart in overlapping circles. Brush generously with the glaze and sprinkle with cashew nuts and mixed peels.

Serving Suggestions:

Belizean Orange Tart is best enjoyed with a scoop of sour sop ice cream or a dollop of whipped cream. Pair it with a refreshing glass of freshly squeezed Belizean citrus juice for the perfect tropical treat.

Tips and Tricks:

• To make this recipe dairy-free, use a plant-based butter substitute and non-dairy milk for the cashew filling.
• For a vegan version, replace eggs with a suitable egg replacer in both the pastry and cashew nut filling.
• Gluten-free enthusiasts can opt for gluten-free flour to make the pastry crust.
• Store any leftover tart in an airtight container in the refrigerator. Reheat in the oven for a few minutes to enjoy it warm again.

Nutritional Information (per serving):

• Calories: 400-450 calories
• Carbohydrates: 45-50g
• Fat: 22-25g
• Protein: 6-8g
• Fiber: 2-4g

We’d love to hear about your experience making this Belizean Orange Tart. Feel free to share your feedback, modifications, or any creative variations you’ve tried in the comments section below. Join our community of food enthusiasts and let’s refine this recipe together!

Do you enjoy baking? You may enjoy our other Belizean baked treats like Rum Cake, Coconut Crusts, and 7UP Cake.