Citrus Tart With Shortbread Almond Crust
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
53
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
140 g
Shortbread Cookies4 large
Egg1.5 cups
Heavy Cream1 cup
Granulated Sugar2 cup
Grapefruit Juice3 tbsps
Cornstarch1 cup
Whole Almonds1 tsp
Cinnamon1 tsp
Salt6 tbsps
Unsalted Butter (melted)3 tbsps
Sugar (confectioners')Directions:
1
Special equipment: a 9-inch fluted tart pan Add the eggs and cream to a medium bowl and whisk together until combined
2
In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch
3
Cook, whisking, until the sugar dissolves, 3 to 5 minutes
4
Slowly add the egg-cream mixture and stir to combine
5
Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes
6
Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight
7
Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest
8
Preheat the oven to 350 degrees F
9
Place the cookies and almonds into a food processor and pulse to chop fine
10
Add the sugar, cinnamon and salt and pulse to combine
11
Drizzle in the melted butter and process until the mixture holds together
12
Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan
13
Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes
14
Cool completely on a wire rack before filling
15
In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form