If you're looking for a dessert that will wow your guests, you have to try this orange tart with coffee! A combination of pumpkin, orange, coffee, and white chocolate makes it a true showstopper. The recipe is surprisingly simple, yet the final result is sure to impress. Keep reading to learn how to make this unique tart step by step.

 

 

Why you’ll love this orange coffee tart

The flavor is nothing short of spectacular—perfect for those who love citrusy notes. The rich chocolate-cookie crust, combined with a creamy, cheesecake-like filling, topped with crunchy nuts and juicy orange slices, makes this dessert impossible to resist.

But it’s not just the flavor and aroma that will steal the show—this tart looks absolutely stunning! It’s an excellent choice for holidays, birthdays, celebrations, or simply as a treat to brighten your day. And despite its gourmet appearance, it’s surprisingly easy to make. The buttery cookie crust requires no baking, and the creamy filling—made with fresh oranges, pumpkin purée, cream cheese, and white chocolate—creates a dreamy flavor combination. Add a generous topping of fresh oranges and walnuts, and you've got a dessert that's simply too good to pass up!

 

 

Key tips for making the perfect orange coffee tart

The secret lies in high-quality ingredients. Choose sweet, ripe oranges and premium white chocolate for the best results. If you don’t have ready-made pumpkin purée, you can easily make it yourself—just slice a pumpkin, remove the seeds, and roast it at 180°C (350°F) for about 35 minutes. Then, peel and blend it into a smooth purée.

 

What’s the best coffee to pair with this dessert?

Coffee plays a crucial role in this recipe, adding depth and highlighting the flavors of orange and nuts. The best choice is a bold, full-bodied espresso brewed in a pressure espresso machine. If that’s not an option, a stovetop moka pot will also do the trick. Both methods will produce a rich, aromatic brew that complements the tart beautifully.

For the best pairing, try Midday Chill—a specialty coffee blend from Brazil and Guatemala. Its notes of orange zest, walnuts, and maple syrup make it the perfect match for this dessert.

Orange coffee tart recipe

Servings: 8

Ingredients

For the filling:

• 300 g pumpkin purée
• 1 orange (zest and juice)
• 1 tsp orange extract
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 100 g white chocolate
• 50 ml espresso (Midday Chill blend)
• 1 tsp powdered gelatin
• 170 g cream cheese (e.g., Philadelphia)

For the crust:

• 170 g crispy cookies (butter biscuits or graham crackers)
• 60 g almond flour (or finely ground almonds)
• 170 g milk chocolate
• 50 ml espresso (Midday Chill blend)

For the topping:

• 2 tbsp apricot jam (or peach/orange jam)
• 3 tbsp hot water
• 2 oranges, peeled and sliced thinly
• 10 walnuts, coarsely chopped

How to make orange coffee tart step by step

1. Prepare the filling: In a small saucepan over low heat, combine the pumpkin purée, orange zest, and orange juice. Stir and cook for 2–3 minutes.

2. Add the orange extract, vanilla extract, and cinnamon. Cook on low heat for about 15 minutes, stirring occasionally.

3. Stir in the white chocolate and mix until melted and fully incorporated. Remove from heat.

4. Brew 100 ml of espresso and divide it into two equal portions. Mix 50 ml of espresso with the powdered gelatin until smooth, then add it to the pumpkin-orange mixture. Stir well to combine. Let the mixture cool for at least an hour. Once cooled, add the cream cheese and mix with an electric mixer until smooth.

5. Make the crust: Line a 20 cm (8-inch) round tart pan with parchment paper (preferably a pan with a removable bottom).

6. Melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir in the remaining 50 ml of brewed espresso. Let it cool slightly.

7. Crush the cookies using a food processor or rolling pin. Mix them with the melted chocolate and almond flour until the mixture is evenly combined. It should hold together when pressed—if it’s too sticky, add more crushed cookies.

8. Press the cookie mixture into the bottom and sides of the tart pan, forming an even crust. Pour in the pumpkin-orange filling and smooth the surface. Cover and refrigerate for at least 3 hours.

9. Add the finishing touches:

   • Remove the tart from the fridge.
   • In a small bowl, mix the apricot jam with hot water.
   • Arrange the orange slices on top of the tart and brush them with the jam mixture for a glossy finish. Sprinkle with chopped walnuts.

10. Cover and refrigerate for at least 2 more hours. Serve chilled with a cup of your favorite coffee.

Enjoy!