Candied Orange Mascarpone Tart is a delicious pastry filled with silky orange mascarpone cream, candied oranges, and a touch of chocolate.
I recently discovered how easy it is to make candied orange slices at home. They are so intensely orange and sweet – and the inspiration for this recipe. Candied Orange Mascarpone Tart is decadent, incredibly loaded with orange flavor, and so pretty too!
The tart itself comes together pretty quickly, but the candied orange slices do take a little time and need to air dry overnight. So, I suggest making the candied orange slices one day and assembling the tart the next.
Candied orange slices are made by adding the orange slices to boiling water for a quick minute, shocking with ice water, and then simmering in a simple syrup for one hour. I used mandarin oranges, but Clementines can be used also. Smaller oranges will keep their shape better while simmering. I recommend cutting slices that are 1/8 – 1/4 inch thick.
The simple syrup mixture is equal parts water and sugar along with the juice of one mandarin. This syrup not only gets totally infused with orange flavor, but it also reduces a bit during the cooking process. After removing the oranges, a thick and intensely orange syrup remains. By all means, KEEP this liquid. It is GOLD! This syrup is used to infuse orange flavor into the mascarpone filling for the tart. Refrigerate the remaining syrup. Drizzle it over fruit or use it in cocktails. It’s fabulous!
For the tart filling, add some of the reserved orange syrup to the mascarpone cheese. The syrup infuses the mascarpone with sweetness and orange flavor. Beating the cheese and syrup together creates a light and spreadable consistency, which is perfect as a filling. The mascarpone orange cream is SO good. You will be tempted to dig right in with a spoon.
Garnish the tart with the candied orange slices. I layered the slices on a diagonal for a great photo presentation, but you can arrange the oranges in any fashion. A drizzle of chocolate adds a pretty contrast and pairs deliciously with orange.
This tart is elegant enough for special occasions but casual enough for every day. Wonderful as dessert and special when added to a brunch table. This tart is so scrumptious you may find yourself making an afternoon coffee as an excuse to have a slice. (Yeah, I’m speaking from personal experience here…) In any case, try this Candied Orange Mascarpone Tart today – you will be glad you did!
A delicious puff pastry crust topped with orange mascarpone cream and candied orange slices with a drizzle of chocolate.
- 4 -5 mandarin oranges
- 2 cups sugar, plus extra for coating
- 2 cups water
- juice of one mandarin for the simmering liquid
- 1/8 cup sugar
- zest of one mandarin orange
- 1 sheet puff pastry
- 1 egg, for egg wash
- 8 ounces mascarpone cheese, room temperature
- 8 tablespoons (1/2 cup) reserved orange simple syrup
- 12 -14 candied orange slices (recipe below)
- chocolate sauce, for garnish
Slice the oranges into 1/8 - 1/4 inch thick slices. Fill a saucepan with water and bring to a boil. Meanwhile, fill a bowl with ice water and set aside.
Add the orange slices to the boiling water and boil for one minute. Remove with a strainer and transfer oranges to the ice water. Measure 2 cups of the boiling water and add to a large skillet. Add the sugar and heat over medium-low heat to dissolve. Squeeze in the juice of one mandarin.
With the temperature set to simmer, drain the orange slices and add to the skillet. The oranges should be in one layer. Simmer for one hour, turning the orange slices every 10-15 minutes.
Remove the orange slices to a rack set over a baking sheet. Let dry overnight. Coat the orange slices with sugar. Orange slices can be refrigerated in an airtight container until ready to use.
Transfer the orange simple syrup to a jar. Set aside to use in the cheese mixture for the tart. Remaining syrup should be refrigerated.
Preheat the oven to 400 degrees. Add the sugar to a small bowl and add the orange zest. Mix well. Set aside.
Unfold the sheet of puff pastry on a piece of parchment paper. Roll the puff pastry to form a rectangle approx. 9 x 12 inches. Brush the edges with egg wash (1 egg beaten with a little water). Fold the top and bottom edges over approx 1/2 inch and then repeat with the side edges. This will help create the border. Brush the folded edges with the egg wash and sprinkle with the orange sugar.
Transfer the parchment to a baking sheet and bake the pastry for 10 minutes until golden brown. Remove and let cool.
In a mixing bowl, add the softened mascarpone cheese. Add the reserved orange simple syrup, starting with 4 tablespoons. Beat the mixture to incorporate. Continue adding the syrup a tablespoon at a time until light and creamy and the mixture has a spreadable consistency.
Spread the cheese mixture evenly over the pastry. Garnish with the candied orange slices and a drizzle of chocolate sauce. Serve immediately and store leftovers in the refrigerator.