Recipe courtesy of Nancy Fuller
Citrus Tart with Shortbread Almond Crust
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- Level: Intermediate
- Total: 6 hr 10 min (includes chilling, cooling and setting time)
- Active: 1 hr
- Yield: One 9-inch tart
- Level: Intermediate
- Total: 6 hr 10 min (includes chilling, cooling and setting time)
- Active: 1 hr
- Yield: One 9-inch tart
Ingredients
Shortbread Almond Crust:
Citrus Whipped Cream:
Directions
Special equipment:
a 9-inch fluted tart pan- 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:
Yield:
one 9-inch tart 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.
Citrus Whipped Cream:
Yield:
2 cups
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
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