Citrus Tart Recipe

Looking for an easy Citrus Tart recipe? Learn how to make Citrus Tart using healthy ingredients.


Submitted by cupcakegenius

Makes 1 serving



A delicious tart shell with tangy citrus custard

Recipe Ingredients for Citrus Tart

5 large Egg, White
0.13 cup Milk, Lowfat, Fluid, 1% Milkfat
0.25 cup, fluid (yields 2 cups whipped) Cream, Fluid, Heavy Whipping
1.25 cup All Purpose Flour
4 tsp Sugars, Granulated
1 stick Butter
1 cup Sugars, Granulated
0.5 cup Orange Juice
0.705 oz Juice

Recipe Directions for Citrus Tart

  1. Preparation

  2. Make tart shell:

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

  4. 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.

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

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

  7. 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.

  8. Freeze shell until firm, about 10 minutes.

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

  10. 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.

  11. Make filling and bake tart:

  12. 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.

  13. 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.)

  14. Cooks' notes: 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.

Categories

Bake

Nutrition Facts
Serving Size 885.0g
Amount Per Serving
Calories
2552
Calories from Fat
1030
% Daily Value*
Total Fat
114.5g
176%
Saturated Fat
72.0g
360%
Trans Fat
0.0g
Cholesterol
326mg
109%
Sodium
324mg
14%
Potassium
641mg
18%
Total Carbohydrates
349.4g
116%
Dietary Fiber
5.2g
21%
Sugars
235.0g
Protein
37.1g
Vitamin A 80% Vitamin C 104%
Calcium 13% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
  Good points
  • Very low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement