CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
Steps:
- 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.
CITRUS TART
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the crust: Butter an 11-inch fluted tart or quiche pan with a removable bottom. Whisk together flour and salt. Pulse almonds with confectioners' sugar in a food processor until finely ground.
- Beat butter with a mixer on medium speed until pale and fluffy. Beat in almond-sugar mixture. Add yolk and flour mixture, and beat until combined.
- Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork. Freeze for 20 minutes.
- Bake crust for 10 minutes. Remove from oven. Press down bottom and up sides if needed. Bake until golden brown, about 13 minutes more. Transfer pan to a baking sheet, and let cool for 15 minutes. Reduce oven temperature to 300 degrees.
- Make the filling: Beat eggs, granulated sugar, and salt with a mixer on medium-high speed until pale and fluffy. Add juices, zest, and cream, and beat until incorporated. Tap bowl on counter to release air bubbles. Pour into prepared crust. Bake until set, about 25 minutes. Let cool completely. Garnish with currants or raspberries and a dusting of confectioners' sugar.
CITRUS TART
Categories Fruit Juice Milk/Cream Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make tart shell:
- Lightly beat yolk with milk in a small bowl (reserve white for egg wash).
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Let dough soften slightly at room temperature before rolling out, about 20 minutes.
- Roll out dough between sheets of plastic wrap into a 12-inch round. Discard top sheet and invert dough into tart pan (discard remaining plastic wrap). Fit dough into pan, pushing edge of dough to 1/8 inch above rim. Trim dough and save scraps to repair any cracks in partially baked shell.
- Freeze shell until firm, about 10 minutes.
- Line shell with parchment paper or foil and fill with pie weights.
- Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on.
- Make filling and bake tart:
- Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning.
- Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.)
VERY LEMONY TARTE AU CITRON
This Tarte Au Citron is deliciously lemony and zesty! It's also incredibly easy to make!
Provided by pupsiecola
Time 30m
Yield Serves 8
Number Of Ingredients 5
Steps:
- If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.
- Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.
- Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.
CITRUS CREAM TARTLETS
This rich and creamy dessert is especially nice for company. It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. -Brian Barger, Chevy Chase, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 799 calories, Fat 66g fat (28g saturated fat), Cholesterol 124mg cholesterol, Sodium 521mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.
FRENCH CITRUS ( LEMON) TART FILLING
This is the basic old French lemon tart filling which I recalled from my childhood -it took me years to find it. Unlike most lemon tart filling recipes out there,this is clearer in content and is thickened through heating I buy my pastry cases so have not included a recipe for them-thin to med thickness, semi sweet, pastry cases work best
Provided by interplanetjanet
Categories Tarts
Time 22m
Yield 12 small tarts
Number Of Ingredients 4
Steps:
- In a bowl beat the egg yolks and sugar then slowly add juice of 2 lemons.
- plus zest ( finely grated skins)
- Slowly add melted butter then place all ingredients back into a medium heated pot and stir until mixture thickens and appears creamy in texture.
- You are now ready to fill your pastry cases.
- I put my filled tarts in a medium heated oven for 5 mins to bind the tart and casing although it can be eaten if the casings are precooked.
- -Note the egg white is not used but can be added if desired by beating whites untill stiff then adding a few tbsps of sugar slowly.When of meringue consistency pipe rings around the outside of the pastry shell or if desired make small peaks over the top of the lemon mix.this addition works best when you are using home made pastry cases as it requires slightly longer cooking at a lower temperature.
Nutrition Facts : Calories 107.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 53.1, Sodium 59.9, Carbohydrate 10.3, Fiber 0.8, Sugar 8.4, Protein 1.3
EASY CITRUS TART
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes.
- Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes.
- Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature.
- Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled.
WINTER CITRUS CHOCOLATE TART RECIPE BY TASTY
Brighten up a winter day with this chocolate citrus tart! Topped with 3 types of brûléed citrus--blood orange, grapefruit, and navel orange--and balanced with a chocolatey crust and zest-filled pastry cream, this tart will make an unforgettable centerpiece for your next dinner party (or a vibrant pick-me-up on a dreary day!).
Provided by Betsy Carter
Categories Desserts
Time 2h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the tart dough. Add the butter to a medium bowl and sift in the powdered sugar. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
- In a small bowl, beat the egg. Add to the butter mixture, beating well to incorporate.
- Sift in the flour, salt, and cocoa powder. Use a rubber spatula to mix the dough until the cocoa powder is evenly distributed.
- Using your hands, bring the dough together and shape into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to overnight. If chilling overnight, let the dough sit at room temperature for 15-20 minutes before rolling out.
- Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) tart pan with nonstick spray.
- On a sheet of lightly floured parchment paper, roll out the dough to a 12-inch circle about ¼-inch (6 mm) ( thick. 7. Using the parchment, gently invert the dough into the tart pan. Press the dough against the bottom and sides of the pan, then roll the rolling pin over the top of the tart pan to cut off any excess dough. Using a fork, prick holes into the bottom of the dough to prevent puffing.
- Bake the crust for 18-20 minutes, until set. Remove from the oven and let cool completely on a wire rack, about 20 minutes.
- While the crust cools, make the pastry cream: In a small saucepan over medium heat, warm the milk and vanilla bean until the mixture reaches a low simmer, about 180°F (90°C). Do not bring the milk to a boil. Remove the pot from the heat and set aside to cool slightly, about 5 minutes.
- While the milk cools, add the egg yolks and sugar to a medium bowl. Using an electric hand mixer, beat on medium-high speed for 2-3 minutes, until the mixture turns pale yellow. Add the cornstarch and beat until well incorporated.
- Remove the vanilla bean from the milk, then gradually incorporate the milk into the egg mixture, whisking continuously, until smooth.
- Whisk in the butter, lemon, orange, and grapefruit zests. Return to the saucepan and cook, whisking constantly, until thickened, 2-3 minutes more. Let cool for 5 minutes.
- Assemble the tart: Fill the tart crust with the citrus pastry cream and use a spatula to smooth the top. 14. Transfer to the refrigerator to chill for 30-60 minutes, to set the pastry cream.
- Using a sharp knife, carefully remove the peels and pith from the blood oranges, grapefruit, and navel orange. Cut each fruit into ¼-inch (6 mm) thick rounds. Arrange the fruit in a single layer on a plate.
- Sprinkle the citrus slices with the granulated sugar. Using a culinary blow torch, caramelize the sugar. 17. Transfer the citrus slices to a paper towel-lined cutting board or baking sheet to absorb any excess moisture.
- Arrange the citrus rounds on top of the tart.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 30 grams
SELF CRUSTING CITRUS TART
I think I found this yummy dessert in a magazine somewhere. If you're going to make it for more than 3 people, make two, people always come back for seconds. Serve with a dollop of lightly whipped cream, or greek style yoghurt. Don't use a larger pie plate, slightly smaller would be even better.
Provided by jackandfiona
Categories Tarts
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs well with sugar.
- Add liquid ingredients.
- Add flour and coconut and mix well together.
- Pour into greased 20 cm pie plate.
- Bake at 180 deg C for 45 minutes.
Nutrition Facts : Calories 677.1, Fat 36.4, SaturatedFat 22.8, Cholesterol 281.1, Sodium 311.7, Carbohydrate 80.2, Fiber 1.6, Sugar 61.8, Protein 11.1
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- Arrange rack in lower third of oven and preheat oven to 375°F. Line tart shell with parchment, fill with pie weights. Bake until sides start to turn golden, about 20 minutes. Remove pan from oven; remove parchment and pie weights. Prick shell all over with a fork and bake until golden brown, 10 to 12 minutes. Brush with heavy cream to seal any cracks. Let cool.
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- Set pan on a large, foil-lined rimmed baking sheet. Carefully pour filling into shell and bake until set, 25 to 30 minutes (do not let filling turn brown). Let cool to room temperature, or refrigerate to serve later. Dust with confectioners' sugar just before serving. Serve topped with raspberries and orange zest, if desired.
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