Years ago there was a popular drink that was associated with NASA. It was called the drink of astronauts. Fast forward to today and this drink called Tang is not so well known. However, it is sold in many countries and it’s what gives this tart its orange taste.
Looking at the ingredients of Tang, it contains a lot of citric acid which makes this tart very tangy – no pun intended!
This tart has a delicious almond crust. After stirring together all the ingredients, place the mixture into a greased tart pan with a removable bottom. Use a small cup to firmly press the crust in place so that after baking it doesn’t crumble when you separate the pan bottom from the outer ring.
And if you are short on time, you can use a ready-to-use store-bought graham cracker crust.
You won’t need a mixer to make this tart because all filling ingredients are stirred by hand and mix very quickly.
Garnished with Cara Cara oranges, their vibrant color, and sweet taste, give this tart a pretty presentation.
Orange Cream Tart
Equipment
- 10-inch wide x 1-inch deep tart pan
Ingredients
Crust
- 1 ¼ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Filling
- ½ cup Orange Tang powdered drink mix
- (1) 14-ounce can sweetened condensed milk
- 16 ounces sour cream
- 8 ounces Cool Whip
- 1 orange, sliced (optional)
Instructions
Crust
- Preheat oven to 350°F.
- In a medium bowl, mix together the almond flour, sugar, and salt. Pour in the melted butter and stir until well blended.
- Place the crust mixture in a 10-inch-wide x 1-inch-deep tart pan sprayed with cooking spray. Press and tamp the crust into the bottom and up the sides of the pan using a small smooth-bottomed cup.
- Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely, about 30 minutes.
Filling
- In a mixing bowl, add the condensed milk and Tang. Stir until well mixed, and the Tang dissolves. Add the sour cream and stir. Then add the Cool Whip and fold in until well mixed.
- Pour mixture into the cooled crust. Refrigerate until cold and serve chilled. Garnish with orange slices.