Citrus Tart with Shortbread Almond Crust
- Level: Intermediate
- Yield: One 9-inch tart
- Total: 6 hr 10 min (includes chilling, cooling and setting time)
- Active: 1 hr
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
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:
- 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:
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.