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Vegan Orange Tart

With it’s light, buttery, citrus crust; creamy, silky smooth custard filling and zesty, refreshing orange curd, this Vegan Orange Tart is the perfect dessert for all year round.

This recipe has been made in collaboration with one of my favourite company’s, ‘Nature’s Charm’. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

orange tart topped with fresh orange segments and whipped cream, on a grey marble background
side view of layered orange tart with swirls of whipped cream and slices of fresh orange

We’ve all heard about ‘lemon tart‘, but it’s time for ‘orange’ to shine. This tart is absolutely scrumptious, from crust to decoration. The crust, filling and topping features freshly squeezed oranges along with orange zest to make this dessert really stand out in colour, and most of all.. flavour!

This vegan orange tart makes the most of Spring/Summer citrus flavours with a buttery orange pastry, orange custard filling and fresh orange curd. Yum!!

What you’ll need to make this tart:

  • A 9” tart tin: This is the size tin you need. Make sure to pick up a loose base / push up tin. It makes it super easy for removing the tart when it’s baked and ready for serving.
  • A Citrus juicer: A hand juicer works really well. If you have a citrus juicer appliance on your stand mixer even better!
  • Hand zester: To make this tart as orange-y as possible, you’ll want to use up all of the orange. A hand held zester is a handy little tool, perfect to keep in your kitchen for desserts like this.
  • Baking beans: Baking beans are essential for blind baking as they help to keep the pastry in perfect shape when you bake a tart.
  • Piping tip: My favourite piping tip for pie & cake swirls is an large open star tip. I’ve linked the exact one I use below.
slice of vegan orange tart on a white side plate topped with a orange slice and whipped cream.

Natures Charm

To help make this tart as delicious as possible, I used 2 ‘Natures Charm’ products: Sweetened Coconut Condensed Milk and Coconut Whipping Cream.

If you read my blog, and have been following me for a while, you will see that I feature Natures Charm products a lot. That’s because they are amazing! I literally adore their Condensed Milk as it’s vegan, and act’s in the same way as ‘regular’ condensed milk, and it’s thick enough to make the most incredible caramel sauces along with jams and curd, like this orange curd.

The same goes with their Coconut Whipping Cream, this stuff is truly phenomenal! It whips up in minutes to a pipable, and very tasty cream for any kind of dessert. It would make an amazing dessert topper for a Vegan Tiramisu!

How to use Natures Charm in this recipe?

For the custard, you’ll want to use a thick cream. I used Natures Charm Coconut Whipping Cream. It is an incredible dairy-free cream for whipping. It also has the perfect consistency for making things like ganache and this orange custard. It has a light coconut flavour, which lends itself beautifully with the fresh orange.

I used the Natures Charm Coconut Condensed Milk to help make THE BEST orange curd! Honestly, this curd is like edible sunshine. One mouthful and it’ll transport you to hot a summers day. It’s zesty, fresh, and bursting with citrus flavours. It’s easy to make, and the condensed milk helps to thicken it to a jellied consistency which is perfect for layering on-top of the tart.

Where to shop Natures Charm:

Natures Charm Coconut Condensed Milk: The Vegan Kind, Ethical Superstore, Holland and Barrett, IHerb + more!

Natures Charm Coconut Whipping Cream: Ocado, The Vegan Kind, Natural Collection and Ethical Superstore.

over the top image of orange tart on a grey marble worktop with flowers and fresh slices of orange on top of the tart

Ingredients you’ll need to make this Vegan Orange Tart:

  • Icing sugar- Helps to add sweetness to the base, whilst keeping it light in texture.
  • Plain flour- To make the most delicious pastry.
  • Large oranges- You’ll want a couple of large oranges as you’ll be using the orange juice and zest in the pastry, custard and curd. The more the merrier!
  • Dairy-free block butter- To help make the most delicious, light and crumbly buttery pastry for this tart. You’ll want dairy-free butter / margarine for the orange curd too. This helps it get thick and creamy.
  • Ice water- You will want the pastry cold, so ice water is a must. (details on how to make ice water is in the notes section, bottom of the recipe).
  • Dairy-free milk- You can use any dairy-free milk for this recipe!

Natures Charm Whipping Cream

  • This cream will help make a silky smooth custard, with a slight coconut flavour, which compliments the orange taste beautifully.
  • Vanilla bean paste- Vanilla bean paste is amazing in custard as you can see the little specks.
  • Corn flour / corn starch- Corn flour / starch is essential to thicken the custard and curd! You don’t want to miss out this ingredient.
  • Caster sugar- Sugar helps to add sweetness! You can use caster sugar or golden caster sugar. Either will work great!
  • Orange flavouring / extract- Orange extract will help amplify the orange flavour even further. It’s also a very tasty addition!

Natures Charm Coconut Condensed Milk

  • You’ll want a vegan condensed milk to make orange curd, that’s where Natures Charm comes in! This is one of the best condensed milks EVER! It’s a dream to bake with, definitely pick up a few tins (as i’m sure you’l be making the curd on a regular basis as it’s that tasty- haha!).

How to make a Vegan Orange Tart (three steps)

  1. Pastry

    This pastry is special as it’s not any pastry, but orange pastry. It features fresh orange zest to give it it’s delicious citrus flavour.
    The pastry is light, crumbly and buttery. Most of all, it melts in your mouth leaving you with the most scrumptious flavour imaginable. I adore this pastry recipe, and i’m sure you will too!

  2. Orange custard

    Custard in it’s own right is delicious but when you add fresh orange into the mix, something magical happens. This custard is my go-to recipe for tarts and pies! It’s quick and easy to make, and sets to the perfect consistency. Add in some fresh orange zest and orange flavouring / extract, and you’ve got yourself the most epic tasting custard! vegan orange custard in a saucepan

  3. Orange curd

    Just when you thought this tart couldn’t get any more delicious, the tart is topped off with a homemade orange curd. Similar to lemon curd, this recipe uses butter, cornstarch and sugar which help make this curd gooey and ultra creamy. It’s also got a heap load of fresh orange in there to make the curd really POP with flavour!

ingredients for vegan orange curd in a white saucepan
orange curd in a white saucepan with slices of orange next to it on a grey worktop
slices of orange tart on side plates topped with whipped cream and fresh orange segments. Served on a grey marble background with fresh flowers

Looking for more fruity recipes? Check these out:

side view of a orange tart on a white plate with flowers in the background

Make sure to ‘PIN’ the photo below to your favourite Pinterest Board.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much. Thank you & happy baking!

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orange tart topped with fresh orange segments and whipped cream, on a grey marble background

Vegan Orange Tart

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This vegan orange tart makes the most of Spring/Summer citrus with a buttery orange pastry, orange custard filling and fresh orange curd. 


Units Scale

Ingredients for the base

  • 50g of icing sugar
  • 250g of plain flour
  • 1 large orange (zest only)
  • 150g of dairy-free block butter*
  • 2 tablespoons of ice water*

Ingredients for the orange custard filling

  • 300ml of dairy-free milk
  • 300g of Natures Charm Whipping Cream
  • 1/2 tablespoon of vanilla bean paste
  • 50g of corn flour / corn starch
  • 70g of caster sugar
  • 30g of dairy-free block butter*
  • 1 large orange (zest only)
  • 2 teaspoons of orange flavouring / extract

Ingredients for the orange curd

  • 3 tablespoons of corn flour + 2 tablespoons of water
  • 100g of dairy-free butter/margarine
  • 100g of caster sugar
  • 170ml of orange juice
  • 2 large orange (zest only)
  • 100g of Natures Charm Coconut Condensed Milk


Method (base)

  1. Sift the icing sugar and plain flour into a medium sized mixing bowl along with the orange zest. Stir together to combine.
  2. Add in the chilled dairy-free block butter in cubes and rub it in using your finger tips. You can also use a food processor to blitz the ingredients together until it resembles fine bread-crumbs.
  3. Add in a tablespoon of ice water at a time and mix together until the pastry comes together into a ball. If you’re using your hands, press the mixture together and bring together with your hands.
  4. Wrap the ball of pastry into some greaseproof paper and place into the freezer for 10-15 minutes, until its firmed up. You want to chill the pastry, as this prevents too much shrinkage when baked.
  5. Once the pastry has chilled, remove it from the freezer, roll it out in-between 2 sheets of greaseproof paper. TIP: As the pastry can be sticky even when using greaseproof paper, sprinkle some plain flour on the paper before rolling the dough.
  6. Roll the pastry dough out thinly, and wide enough to fit inside your tart tin. You want the pastry to be a few inches bigger than the tart tin, as you’ll want some excess to hang over the edges of the tin.
  7. Carefully transfer the pastry into the tin. Lift it using the rolling pin and lay it over the top of the tin.  Make sure to press it into the corners and ridges of the tin. Trim off any excess (you can use this extra pastry to decorate the top of the tart- optional ).
  8. Prick the base of the pastry with a fork. Place into the freezer for 10-15 minutes to firm up. In this time, pre-heat the oven to 180°C fan. Once the pastry is firm and cold, crinkle some greaseproof paper and place it into the tart tin making sure it covers the base and the sides. Then, fill with baking beans or rice. Crinkling the paper before adding it into the tin allows it to fill out the pastry more.
  9. Bake for 18 minutes, remove the paper and beans /rice, than transfer back into the oven for a further 15-20 minutes, or until lightly golden in colour. Once golden, remove from the oven and place on a wire rack while you make the filling.

Method (orange custard filling)

  1. Add all of the ingredients into a large saucepan and whisk together to break up any large clumps and help the corn flour/ starch to incorporate a-little bit.
  2. Place the saucepan on the hob over low / medium heat and allow to simmer.
  3. Cook the custard for around 10 minutes, stirring to prevent sticking and burning. The mixture should be ready when you dunk a spoon into the it and it should coat the back of a spoon without running back into the pan. It’ll be thick custard like consistency. If the mixture develops any lumps, stir vigorously with a hand whisk or blend with a stick blender.
  4. This mixture can set quickly, so pour directly onto the base and level off with an off set spatula. Place into the fridge and allow to chill for at least 6 hours until slightly firm and it holds it’s shape (you can even leave it overnight).

Method (orange curd)

  1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
  2. Add the cornflour paste, dairy-free butter, sugar, orange juice, orange zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
  3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
  4. Allow the curd to cool slightly for a few minutes, then pour directly on top of the custard. Immediately place into the fridge and allow to set. This will take 2-4 hours.
  5. Once set, remove the tart from the tin and serve. You can serve with some whipped dairy-free cream, fresh orange segments and orange zest (optional).


To store: Store the tart in a sealed container in of the fridge. Allow to come to room temperature before serving. Best enjoyed within 3 days of making.

What dairy-free butter to use? My favourites are Naturli Vegan Block and Flora Plant Butter. Place the butter into the fridge for at least 6 hours before use.

How to make ice water: Pour 60ml of water in a bowl and add in a couple of ice cubes. Allow to sit for 5 minutes before using.

  • Cook Time: 18 minutes
  • Category: Tarts and pies
  • Method: Baking
  • Cuisine: French

1 Comment

  1. Ann
    March 19, 2022 / 9:05 am

    This tart is absolutely delicious. Just what it says and more. Loved the texture and the creaminess of the tart as well as the orange flavour.

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