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Orange Cream Tart

Orange Cream Tart

Prep: 8 hr 20 min
Cook: 2 hr 40 min
Total: 11 hr
Servings: 8

This orange cream tart has a luscious cream filling that boasts a delicate sweetness with a touch of tanginess, crafted from a blend of caracara and navel oranges. to top it all off, the tart is adorned with delicate, airy meringue stars atop a perfectly buttery crust. If you're a fan of oranges, this tart is for you!

Author Rio's Garden
by Rio's Garden
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Orange Cream Tart (8 Servings)
Needed Kitchenware: Mixing bowls, baking tray, parchment paper, piping bag, open star piping nozzle 4B, electric handheld mixer, rolling pin, saucepan, blender, refrigerator, freezer, oven
  • ¼ cup aquafaba or the liquid from a can of chickpeas
  • ½ cup powdered/confectioner's sugar
  • ⅛ tsp cream of tartar
  • 5.6 oz (160g) gluten-free oat flour
  • 2.8 oz (80g) almond flour
  • 1.4 oz (40g) cornstarch
  • 1 tbsp oat milk (with at least 8g of fat)
  • ⅓ tsp kosher salt
  • 4 tbsp cane sugar
  • 4 tbsp coconut oil, melted
  • 2 tbsp applesauce
  • 4 tbsp maple syrup
Orange Cream Filling
  • 700g oranges, I used caracara and navel
  • 8 oz (230g) cane sugar
  • 0.9 oz (26g) lemon juice
  • 1 tbsp orange zest
  • 7 oz (200g) coconut cream, with no guar gum, chilled overnight, use the solidified cream only and discard the liquid
  • 7 oz (200g) cashew nuts, soaked for at least 6 hours and drained
  • 4.2 oz (120g) medium-firm tofu, pressed
  • ½ tsp orange extract
  • (optional) ½ tsp rum
Recipe Directions


  • Preheat oven to 320°F or 160°C.
  • Combine all the crust ingredients in a bowl and mix well until a dough forms.
  • Roll the dough between two sheets of baking/parchment paper to a thickness of around 1/4 of an inch. Make sure to roll it out so it's slightly larger than the mold.
  • Remove the top sheet, put your hands underneath the bottom sheet, and flip the crust on top of the pie mold.
  • Gently press the dough along the inside of the mold and around the edges to fill in any cracks.
  • Add holes to the base with a fork to prevent any puffing and leave in the refrigerator for about an hour or in the freezer for 30 minutes.
  • Now bake the crust for 18 minutes.
  • Remove from the oven and place on a cooling rack.
  • Preheat oven to 230°F or 110°C. Line a baking tray with parchment paper.
  • Place the aquafaba and cream of tartar into a mixing bowl and whisk with an electric handheld mixer for 5 minutes until it doubles in size and foamy.
  • Slowly add powdered sugar, one tablespoon at a time whisking with the mixer for 15 minutes until the mixture forms glossy stiff peaks.
  • Transfer the meringue mixture into a piping bag with an open star nozzle (4B).
  • Pipe small to medium size meringue stars onto the baking tray.
  • Bake for 2 hours.
  • Remove and allow to cool. The meringues will become slightly sticky after some time so I highly recommend decorating your tart immediately after it has cooled from the oven.
Orange Cream Filling
  • Prepare the oranges by cleaning and drying, and then get the 1 tablespoon of zest you need from the peel. Now peel the oranges and try to remove the white skins off the oranges.
  • In a heavy saucepan, combine the oranges, cane sugar, and lemon juice, mix, and set aside for at least 30 minutes.
  • Make sure the juices are releasing from the oranges and set to medium heat. Bring to a boil, then reduce heat to a simmer, stirring frequently.
  • When most of the liquid is gone, turn off the heat.
  • Add the orange mixture to a blender along with the rest of the ingredients of the orange zest, coconut cream, cashews, tofu, orange extract, and rum, if using, and blend until smooth.
  • Allow to cool and pour into the pie crust.
  • Use an icing spatula to smooth out the cream and store the pie in the refrigerator or freezer until ready to serve.

Substitutions: You can substitute the applesauce for almond butter for additional fat. I used Oatly Barista for the oat milk, but you can use any milk you'd like as long as it has at least 8g of fat per serving.

Storage: For any extra meringue, place in an airtight container and store them in the freezer.

Taste Notes: If you do not eat any coconut in your diet, you will taste coconut in this recipe. If you eat coconut occasionally or more often, you will likely not taste the coconut in this recipe.

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Recipe nutrition

Nutritional Information

Yield: Orange Cream Tart
Servings: 8
Information per serving:
Energy: 650.3 kcal
Carbohydrate: 89.5 g
Protein: 11.7 g
Fiber: 6.2 g
Sugar: 59.7 g
Fat: 30.2 g
Monounsaturated Fat: 10 g
Polyunsatured Fat: 3.8 g
Omega-3: 0 g
Omega-6: 3.7 g
Saturated Fat: 13.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 36.3 mg 9% DV
Folate: 44.3 µg 11% DV
A: 9.9 IU 1% DV
B1: 0.3 mg 27% DV
B2: 0.3 mg 27% DV
B3: 1.1 mg 8% DV
B5: 0.7 mg 14% DV
B6: 0.2 mg 15% DV
B12: 0 mg 0% DV
C: 48.9 mg 65% DV
D: 0 IU 0% DV
E: 3 mg 20% DV
K: 9 µg 10% DV
Calcium: 114.3 mg 11% DV
Copper: 0.8 mg 86% DV
Iron: 3.4 mg 19% DV
Magnesium: 138.3 mg 43% DV
Manganese: 1.6 mg 92% DV
Phosphorus: 291.7 mg 42% DV
Potassium: 537 mg 11% DV
Selenium: 11.8 µg 22% DV
Sodium: 108.3 mg 7% DV
Zinc: 2.7 mg 34% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

orange cream tart vegan gluten-free

Looking for a delectable dessert that screams spring and early summer? Look no further than this delightful orange tart! The luscious cream filling boasts a delicate sweetness with a touch of tanginess, crafted from a blend of caracara and navel oranges. Caracara oranges are a unique variety that falls somewhere between a navel and a blood orange, boasting a distinctive flavor and stunning hue that adds a burst of vibrancy to this tart. The creamy coconut undertones don't overpower the refreshing taste of the fruit, allowing it to shine through every bite. To top it off, the buttery crust is adorned with ethereal meringue stars that melt in your mouth. If you're an orange enthusiast, this recipe will definitely make your taste buds dance with joy!

orange cream tart vegan gluten-free

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