Citrus Tart

Name: Citrus Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 large egg, separated; 4 larges eggs; 296 milliliters all-purpose flour; 59 milliliters heavy cream; 118 milliliters fresh lemon juice; 2 teaspoons finely grated (with a rasp) fresh lemon zest; 1 Tbsp milk; 118 milliliters fresh orange juice; 2 teaspoons finely grated (with a rasp) fresh orange zest; 0 teaspoons salt; 355 milliliters sugar; 118 milliliters stick cold unsalted butter, cut into 1/2-inch cubes

Citrus Tart might be just the dessert you are searching for. One portion of this dish contains around 8g of protein, 23g of fat, and a total of 527 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, heavy cream, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours. It is a good option if you're following a vegetarian diet.

Instructions

Lightly beat yolk with milk in a small bowl (reserve white for egg wash).

Ingredients you will need

Milk

Egg Yolk

Egg

Equipment you will use

Bowl

Pulse together flour, sugar, and salt in a food processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Butter

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.

Ingredients you will need

Dough

Wrap

Egg Yolk

Equipment you will use

Plastic Wrap

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Let dough soften slightly at room temperature before rolling out, about 20 minutes.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

Freeze shell until firm, about 10 minutes.

Line shell with parchment paper or foil and fill with pie weights.

Equipment you will use

Baking Paper

Aluminum Foil

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.

Ingredients you will need

Egg Whites

Equipment you will use

Oven

Aluminum Foil

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.

Equipment you will use

Baking Sheet

Tart Form

Whisk

Aluminum Foil

Oven

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.)

Equipment you will use

Oven

Frying Pan

· Dough can be chilled and fitted into tart pan (but not baked) 1 day ahead.· Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using.· Tart can be baked 3 hours ahead and cooled completely, then kept at room temperature.

Ingredients you will need

Dough

Equipment you will use

Tart Form