“When you squeeze an orange, orange juice comes out — because that’s what’s inside. When you are squeezed, what comes out is what is inside.”
– Wayne Dyer

This tart is one of my favorite uses for Mascarpone cheese. So when I made my own, I knew  I wanted to make this tart.


It features flavors from the middle east. Honey, oranges, cardamom and pistachios. I love that it is unique. Which I think makes it perfect for a dinner party. I’ve made this tart a number of times and whenever I serve it to guests it always gets rave reviews.

It’s easy too! And can be made earlier in the day, so it’s ready when you are.

Orange´╗┐ Mascarpone Tart
adapted from this recipe

1 pie crust for a 1 crust pie, or use a refrigerated or frozen crust
2-3 large navel oranges
1 8- to 8.8-ounce (227 g.) container chilled mascarpone cheese, or 1 recipe of homemade mascarpone
1/2 cup (125 ml) chilled heavy whipping cream
1/4 cup (45 g.) sugar
3 tablespoons honey
1/2- 1 teaspoon ground cardamom
2 tablespoons chopped pistachios

plus more honey for drizzling


Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool completely on rack.

Meanwhile, use a microplane to zest 2 oranges and set aside the zest. Cut off remaining peel and pith from oranges. Cut the oranges in half, then slice 1/2 inch slices. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, the 3 tablespoons honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios.

Lightly drizzle honey on top of whole tart.

This can be made early in the day and refrigerated.

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