Citrus Pom Tart Recipes

CITRUS TART

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

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.)

EASY CITRUS TART

Steps:

• Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
• Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
• Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.

CITRUS TART WITH SHORTBREAD ALMOND CRUST

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.

FRENCH CITRUS ( LEMON) TART FILLING

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.