| Level: | Intermediate |
| Total: | 6 hr 10 min |
| Active: | 1 hr |
| Yield: | One 9-inch tart |
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
- 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
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 tablespoon citrus zest (clementine, orange or grapefruit)
Instructions
- 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.
- 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.
- In a large bowl, whip the heavy cream, confectioners’ sugar and 1 tablespoon of the citrus zest until stiff peaks form.
Reviews
This turned out amazing! Fantastic recipe! Family loved it as Easter dessert!
This was an instant family hit. I have now used this crust for other tarts, it is delicious.
Citrus Tart with Shortbread Almond Crust
Super easy and absolutely delicious!