Orange Cream Tart

Toasting the crust makes it crisp and adds flavor. This creamy tart is a refreshing end to any meal.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 29 %
Fat 8.8 g
Satfat 4.9 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 4.1 g
Carbohydrate 42.1 g
Fiber 0.2 g
Cholesterol 41 mg
Iron 0.6 mg
Sodium 194 mg
Calcium 82 mg


40 reduced-fat vanilla wafers (about 5 ounces)
2 tablespoons butter, melted
1 large egg white
Cooking spray
2 cups 1% low-fat milk, divided
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg, lightly beaten
2 tablespoons Grand Marnier (orange-flavored liqueur)
1 tablespoon butter
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon chopped pistachios


Preheat oven to 350°.

To prepare crust, place cookies in a food processor; pulse until crumbs form to measure 1 1/4 cups. Add melted butter and egg white; pulse until moist.

Spoon crumb mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Press into bottom and up sides of pan. Bake at 350° for 9 minutes or until golden brown. Cool on a wire rack.

To prepare filling, heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg in a large bowl, stirring with a whisk. Gradually add hot milk, stirring constantly with a whisk.

Place mixture in pan. Cook over medium heat until thick (about 3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in liqueur, 1 tablespoon butter, rind, and vanilla. Pour into prepared crust; cover surface with plastic wrap. Chill 8 hours or until set. Remove plastic wrap. Spread whipped topping evenly over filling. Sprinkle with nuts.

October 2002
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