Orange Crumble Tart with Vanilla Bean

Creamy orange curd and vanilla bean float between two buttery, crumbly crusts. Cut them into bars to enjoy on-the-go or squares for an after-dinner indulgence.

For the Crust:
½ C Organic Sugar (Evaporated Cane Juice) (115 g)
1 C Unsalted Butter, room temperature, 2 sticks (230 g)
1½ tsp Vanilla Bean Paste or Vanilla Extract (I use Rodelle)
1½ C All Purpose Flour (252 g)
1 C White Whole Wheat Flour (162 g)
¼ tsp Sea Salt

For the Curd:
1¼ C Organic Sugar (Evaporated Cane Juice) (222 g)
7 Organic Egg Yolks (128 g) *See Notes
2 Tbs Orange Zest (2 large oranges, I used Cara Cara)
⅔ C Orange Juice from Zested Oranges (157 mL)
½ tsp Vanilla Bean Paste or Vanilla Extract
7 Tbs Unsalted Butter, room temperature, cut into ½-Tbs pieces (96 g)
¼ tsp Sea Salt

For Finishing:
1-2 Tbs Confectioners Sugar for dusting (AKA Powdered) (8-16 g)
Sweetened Vanilla Bean Whipped Cream (optional)

View the full recipe at Vanilla And Bean →