Citrus Tart with Shortbread Almond Crust

Total Time:
6 hr 10 min
Prep:
50 min
Inactive:
5 hr
Cook:
20 min

Yield:
One 9-inch tart
Level:
Intermediate

Ingredients
  • 4 large eggs
  • 2 tablespoons heavy cream
  • 3/4 cup granulated sugar
  • 2/3 cup clementine juice (or substitute with orange juice)
  • 2/3 cup grapefruit juice
  • 3 tablespoons cornstarch
  • Shortbread Almond Crust, prebaked, recipe follows
  • Citrus Whipped Cream, for topping, recipe follows
  • 1 tablespoon citrus zest (clementine, orange or grapefruit), for sprinkling
  • Shortbread Almond Crust:
  • 5 ounces shortbread cookies
  • 1 cup whole almonds
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • Citrus Whipped Cream:
  • 1 1/2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon citrus zest (clementine, orange or grapefruit)
Directions
  • Add the eggs and cream to a medium bowl and whisk together until combined.

  • In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.

  • Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.

  • Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.

Shortbread Almond Crust:
  • Preheat the oven to 350 degrees F.

  • Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.

  • Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.

  • Cool completely on a wire rack before filling.

  • Yield: one 9-inch tart crust

Citrus Whipped Cream:
  • In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

  • Yield: 2 cups

  • Special equipment: a 9-inch fluted tart pan


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