Vibrant Tangy Citrus Tart (Printable Version)
Tangy citrus custard atop a crisp, buttery crust delivers vibrant, refreshing dessert notes.
# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice-cold water
→ Citrus Filling
07 - 3/4 cup granulated sugar
08 - 2 tablespoons finely grated citrus zest (lemon, orange, or a mix)
09 - 3/4 cup fresh citrus juice (lemon, orange, lime, or a blend)
10 - 4 large eggs
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter, melted
13 - Pinch of salt
→ Garnish (optional)
14 - Whipped cream
15 - Fresh citrus slices or zest
# Directions:
01 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Incorporate the egg yolk with a brief pulse. Gradually add ice water, one tablespoon at a time, until the dough just comes together.
02 - Press the dough evenly into a 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes to firm.
03 - Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake an additional 8 to 10 minutes until the crust is golden. Allow to cool slightly.
04 - Whisk granulated sugar and citrus zest in a bowl to release essential oils. Add eggs, citrus juice, heavy cream, melted butter, and a pinch of salt. Whisk until smooth and fully combined.
05 - Pour the filling into the warm crust and bake at 325°F for 25 to 30 minutes until filling is just set yet slightly wobbly in the center.
06 - Allow the tart to cool completely in the pan. Refrigerate for a minimum of two hours before serving to ensure proper setting.
07 - Optionally, top with whipped cream and fresh citrus slices or zest to enhance presentation and flavor.
# Expert Advice:
01 -
- The crust stays crisp even after chilling, and the filling has that perfect custard wobble that feels so rewarding to get right.
- You can adjust the citrus blend to match your mood or whatever you have on hand, making it feel new each time.
02 -
- Do not skip chilling the dough, or the crust will shrink and lose its shape during baking.
- Whisking the zest with the sugar first releases the citrus oils and infuses the filling with much more flavor than just adding zest on its own.
03 -
- Warm the crust slightly before pouring in the filling so the eggs do not seize up on contact, which helps prevent a grainy texture.
- If the filling looks like it is browning too quickly, tent the tart loosely with foil and finish baking at the lower temperature.