Citrus Tart

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Ingridenst

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1 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1 large egg yolk 1 tablespoon cold water 1/2 cup fresh lemon juice 1/2 cup fresh orange juice 1 cup granulated sugar 3 large eggs 1/4 cup unsalted butter, melted 2 tablespoons heavy cream

Step 1

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In a large bowl, combine the flour, powdered sugar, and salt. Add cold, cubed butter and use a pastry cutter to mix until the mixture resembles coarse crumbs. Incorporate the egg yolk and cold water, mixing until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2

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Now, In a medium saucepan, heat lemon juice, orange juice, and granulated sugar over medium heat until the sugar dissolves. In a separate bowl, whisk eggs, melted butter, heavy cream, and vanilla extract. pour the egg mixture into the saucepan, Keep stirring until the mixture thickens. Remove from heat and let it cool.

Step 3

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Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into a tart pan. Trim the edges and prick the bottom with a fork. Line the tart shell with parchment paper and fill with pie weights.