Velvety Citrus Tart
A delicate pastry tart filled with a velvety citrus curd, perfect for a romantic dessert.
Ingredients
- ●1 sheet (homemade or store-bought) Shortcrust Pastry
- ●1 1/2 cups Velvety Citrus Curd
- ●2 tablespoons Fresh Citrus Zestfrom 1 orange and 1 lemon
- ●1 cup Granulated Sugar
- ●4 Large Eggs
- ●1/2 cup (melted) Unsalted Butter
- ●1/4 cup Confectioners' Sugar
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the shortcrust pastry to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9-inch tart pan with a removable bottom.
- 4
Trim the edges and press the pastry into the corners of the pan.
- 5
Prick the bottom of the pastry with a fork to prevent it from bubbling up during baking.
- 6
Line the pastry with parchment paper and fill with pie weights or dried beans.
- 7
Bake the pastry for 15 minutes.
- 8
Remove the parchment paper and pie weights or beans.
- 9
Return the pastry to the oven and bake for an additional 5-7 minutes, or until lightly golden.
- 10
Allow the pastry to cool completely.
- 11
To make the velvety citrus curd, whisk together the citrus zest, granulated sugar, eggs, and melted butter in a medium saucepan.
- 12
Cook over medium heat, stirring constantly, until the mixture thickens and reaches 170°F (77°C) on a candy thermometer.
- 13
Strain the curd into a clean bowl and whisk in the confectioners' sugar.
- 14
Pour the curd into the cooled pastry shell and smooth the top.
- 15
Chill the tart in the refrigerator for at least 2 hours before serving.