FOOD
Marbled Citrus Tart
Make your next dinner party even more marble-ous with this stunning citrus tart!
FOOD
Marbled Citrus Tart
Make your next dinner party even more marble-ous with this stunning citrus tart!
Ingredients
Marbled Citrus Tart
- 3/4 cup unsalted butter, cubed and cold
- 1/3 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 lime, zested
- Pinch of salt
Blood Orange Curd
- 1/2 cup blood orange juice plus zest (optional)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 3 tablespoons unsalted butter, cubed
- Pinch of salt
Meyer Lemon Curd
- 1/2 cup Meyer lemon juice plus zest (optional)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 3 tablespoons unsalted butter, cubed
- Pinch of salt
Grapefruit Curd
- 1/2 cup grapefruit juice plus zest (optional)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 3 tablespoons unsalted butter, cubed
- Pinch of salt
Steps
Marbled Citrus Tart
- Preheat oven to 350 degrees.
- In a food processor, blend together all dough ingredients until they form a crumbly dough. Press dough evenly into a lightly greased 9-inch tart pan. Score bottom of tart with a fork. Bake for 12 to 15 minutes. Allow to cool completely.
- Marble the tart: Pour blood orange curd in large dollops around the tart, followed by the lemon and grapefruit curd until tart is full. Drag a toothpick or skewer through the curds to create a marbled pastel pattern. Refrigerate for at least 4 hours. Enjoy!
Blood Orange Curd
- In a medium saucepan combine citrus juice, zest, sugar, eggs and cornstarch.
- Whisk together until smooth and combined.
- Add butter and turn heat to low. Whisk until mixture is thick and can coat the back of a spoon, about 10 minutes. The mixture should reach 175 degrees.
- Pour mixture through a fine-mesh strainer.
Meyer Lemon Curd
- In a medium saucepan combine citrus juice, zest, sugar, eggs and cornstarch.
- Whisk together until smooth and combined.
- Add butter and turn heat to low. Whisk until mixture is thick and can coat the back of a spoon, about 10 minutes. The mixture should reach 175 degrees.
- Pour mixture through a fine-mesh strainer.
Grapefruit Curd
- In a medium saucepan combine citrus juice, zest, sugar, eggs and cornstarch.
- Whisk together until smooth and combined.
- Add butter and turn heat to low. Whisk until mixture is thick and can coat the back of a spoon, about 10 minutes. The mixture should reach 175 degrees.
- Pour mixture through a fine-mesh strainer.