Orange Cream Tart

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

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 42.1g
  • Fiber: 0.2g
  • Cholesterol: 41mg
  • Iron: 0.6mg
  • Sodium: 194mg
  • Calcium: 82mg


  • Crust:
  • 40 reduced-fat vanilla wafers (about 5 ounces)
  • 2 tablespoons butter, melted
  • 1 large egg white
  • Cooking spray
  • Filling:
  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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