food
Marbled Citrus Tart
Make your next dinner party even more marble-ous with this stunning citrus tart!
Ingredients
- For the tart shell dough:
- 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
- For the 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
- For the 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
- For the 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
- Make the tart shell: 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.
- Make the citrus curds: This recipe is the same for all 3 curds.
- 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. Mixture should reach 175 degrees. Pour mixture through a fine mesh strainer. Repeat with remaining citrus juices. You will have 3 separate curds.
- 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!