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Holiday cookie baking is in full swing (if you’re the Christmas celebrating type), as evident on blogs, Facebook news feeds and lots of neighborhood cookie exchanges. We baked one batch of sugar cookies here – with store bought dough because I’m too busy this week to bother with “from scratch” AND because it happened to be on sale. Santa needs his home-baked (not necessarily “home made”) cookies, right?
It’s fun to bake other desserts too, and the flavors this time of year are so rich and satisfying! I’m loving this blend of sweet citrus and warm, cozy spices….
Orange Spice Vanilla Tart
Creamy vanilla pudding kissed with bright clementine zest and cozy spices, nestled in a cinnamon‑sugar tart shell, simple enough for a weeknight, special enough for the holiday dessert table. Where food meets family & fun!
Ingredients
- 1 refrigerated pie dough round
- 2 tablespoons butter, melted
- 1 tablespoon cinnamon‑sugar
- 2 boxes (3.4‑ounce) vanilla instant pudding
- 2‑3/4 cups whole milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1‑1/2 tablespoons Clementine zest (about 2 Clementines)
Instructions
- Preheat the oven to 400°F. Spread the pie dough into a standard tart pan (or a 9″ pie pan will work fine as a substitute), making sure it comes up to the very top of the rim. Use a fork to poke lots of holes in the bottom of the dough, and then baste all of the dough with the melted butter.
- Sprinkle the cinnamon‑sugar evenly on top, and then bake for about 15 minutes, or until the crust is golden brown. Remove the tart crust from the oven and allow to cool completely.
- Meanwhile, in a mixing bowl, combine the instant pudding, nutmeg, cinnamon, allspice and 1 tablespoon of the Clementine zest. Add the milk all at once, and whisk until the pudding starts to thicken (about 2 minutes). Cover the bowl with plastic wrap—press the plastic directly on the surface and refrigerate until completely set, about 30 minutes.
- To assemble, pour the pudding into the cooled crust. Garnish with a sprinkle of cinnamon and 1/2 tablespoon of the Clementine zest. Chill for another 3 to 3‑1/2 hours before serving.
Notes
- Great to make ahead by letting the pudding set overnight, then assemble the tart just before your gathering.
- You’ll use 1 tablespoon zest in the filling and 1/2 tablespoon to garnish (as directed above).
- The post lists “Chill: 4 hours,” which covers both the pudding set and the final tart chill.
Equipment
- Standard tart pan (or 9‑inch pie pan)
- Fork
- Pastry brush (for the melted butter)
- Mixing bowl & whisk
- Plastic wrap
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 2539Total Fat: 136gSaturated Fat: 76gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 387mgSodium: 1930mgCarbohydrates: 209gFiber: 1gSugar: 189gProtein: 121gNutrition information is automatically calculated by a third-party tool and is an estimate only. Exact values may vary based on the specific ingredients and brands used. Please consult a registered dietitian or nutritionist for precise information if needed.
