White Chocolate Orange Creamsicle Tart

Happy Friday! 

Let’s celebrate the end of summer with one of the most delicious delicacies you can ever imagine: White Chocolate Orange Creamsicle Tart.
Yes, I’ve had feedback.
It’s a favorite. It’s an “oh my good god.” It’s magical.

The crust for the tart is a simple shortbread, infused with fresh orange zest.
The filling, though, is where it gets really, really good. Creamy white chocolate and fresh vanilla bean with additional orange juice and zest bring you right back to your days at Orange Julius. And, sugared orange slices on top simply make it look nice!

 

 

White Chocolate Orange Creamsicle Tart

 

Shortbread Crust:
1 cup butter, melted
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. sea salt
1/4 tsp. baking powder
fresh zest of one orange

 

Mix together all ingredients to form a dough. Refrigerate for several hours.

 

Preheat the oven to 325 degrees.

Line the bottom of one large tart pan (or two smaller ones) with parchment paper. 

 

Remove the chilled dough from the fridge and press it into the bottom and sides of the pan. 

 

Bake for about 20 minutes, until bubbling brown. Allow to cool thoroughly.

 

Filling:

1 pkg. instant white chocolate pudding (Godiva)
2 cups cold milk
8 oz. mascarpone cheese, room temperature
juice and zest of 1 fresh orange
1 vanilla bean, insides scraped out (using the insides)

 

Beat together the pudding and milk until it just begins to coagulate. 

 

Add the mascarpone, juice and zest, and the vanilla bean and beat on high until super thick.

Chill for several hours.

 

Spread the chilled filling inside the baked crust and chill again.

 

Top with sugared orange slices, if desired.