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Orange Dreamsicle Tart

Orange Dreamsicle Tart. A crisp coconut-graham cracker crust holds a creamy orange-scented custard and is topped with billowy vanilla whipped cream. A dream!
Prep Time15 mins
Cook Time30 mins
Cool Time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 1 tart
Author: The Kitchen Prep


For Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup sweetened coconut flakes
  • ¼ + 2 tablespoons butter melted

For Filling

  • 1 14 oz. container sweetened condensed milk
  • 3 eggs separated
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • ½ cup fresh squeezed orange juice

For Cream

  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


  • Preheat oven 350 degrees. Prepare a tart or pie pan by spraying liberally with non-stick spray. Place it on a large baking sheet {to ensure no drips and to make it easier to move in and out of the oven}; set aside.
  • Make crust: In the bowl of a food processor, combine graham cracker crumbs and coconut flakes. Pulse until the coconut is processed into fine bits. Pour into a small bowl and add melted butter. Toss to combine until the crumbs resemble wet sand. {It should be able to somewhat stick together when pressed.} Press the mixture into the prepared tart or pie pan, using a measuring cup to evenly flatten the bottom and up the sides of the pan.
  • Bake crust for about 8-10 minutes or until it begins turning golden brown. Remove from oven and let cool.
  • Clean out the food processor. Add sweetened condensed milk, egg yolks (not whites), vanilla extract and orange zest; blend until the mixture is a pale yellow color.
  • While the processor is still running, pour in the orange juice and blend until fully combined.
  • Meanwhile, beat the egg whites until stiff peaks form. Set aside.
  • Slowly pour little bits of the orange/egg yolk mixture into the beaten egg whites, folding gently. Make sure not to deflate the egg whites but ensure that everything is becoming uniform without too many lumps.
  • Pour the mixture into the cooled crust and bake for another 18-20 minutes or until the top is lightly golden and the custard is just set -- it should have a tiny bit of "jiggle" left. Remove from oven and cool completely.
  • Make Whipped Cream: Beat cream, sugar and vanilla extract until soft peaks form. Scoop into a piping bag with a decorative tip {if desired} and pipe around the edge of the cooled tart. Decorate with thin orange slices if desired.
  • Refrigerate for at least 2 hours before serving.