CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
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.
EASY CITRUS TART
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
STONE FRUIT CUSTARD TART
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Provided by Tara O'Brady
Categories Dessert Butter Pistachio Egg Sour Cream Vanilla Cardamom Ginger Peach Nectarine Apricot Plum Summer
Yield 16 servings
Number Of Ingredients 23
Steps:
- Crust
- Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
- Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
- Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
- Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
- Filling and assembly
- Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
- Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
- Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
- Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
RAINBOW CITRUS TART
This simple yet impressive tart is made with six types of citrus layered over a buttery almond filling and flaky pie crust.
Provided by Food.com
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch.
- Roll out a store-bought pie crust dough; make a thin rectangle shape.
- Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4" around the edges.
- Fold over the edges to create a crust.
- Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon.
- Sprinkle sugar on top.
- Bake at 350F for 30 minutes.
- Slice and serve once cooled.
Nutrition Facts : Calories 195.9, Fat 11.5, SaturatedFat 6.8, Cholesterol 73.2, Sodium 108, Carbohydrate 22.7, Fiber 2, Sugar 16.9, Protein 2.5
LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
SELF CRUSTING CITRUS TART
I think I found this yummy dessert in a magazine somewhere. If you're going to make it for more than 3 people, make two, people always come back for seconds. Serve with a dollop of lightly whipped cream, or greek style yoghurt. Don't use a larger pie plate, slightly smaller would be even better.
Provided by jackandfiona
Categories Tarts
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs well with sugar.
- Add liquid ingredients.
- Add flour and coconut and mix well together.
- Pour into greased 20 cm pie plate.
- Bake at 180 deg C for 45 minutes.
Nutrition Facts : Calories 677.1, Fat 36.4, SaturatedFat 22.8, Cholesterol 281.1, Sodium 311.7, Carbohydrate 80.2, Fiber 1.6, Sugar 61.8, Protein 11.1
SELF CRUSTING QUICHE
This is my favourite quiche recipe mainly because it is very vesatile. I have made a number of variations using the basic egg mixture each time but with different filling. eg. subtituting canned asparagus,and,1/4 pint asparagus brine and 1/4 pint milk instead of 1/2 pint milk. The basic recipe I was given atleast 10 years ago - but I've improved on it over the years.
Provided by Karin...
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk the eggs, cream and milk and set aside.
- Mix the flour, baking powder, onion and grated cheese.
- Add to this the egg mixture and combine.
- Add the melted butter and season with salt and pepper.
- Pour this mixture into a well greased quiche/flan dish.
- Then add all other ingredients- this ensures the filling is distributed evenly.
- Bake in moderate oven for approxiamately 40 minutes or until the center feels set when pressed.
- This is yummmmmmy served with a lettuce salad.
CITRUS TART
Categories Fruit Juice Milk/Cream Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
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.)
CITRUS TART
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
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.
SOUTH AFRICAN CRUSTLESS MILK TART
This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4.
Provided by Enjolinfam
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients together into a bowl or food processor and beat to a smooth batter.
- Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top.
- Bake for 45 minutes at 175C / 350°F
- Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then. :).
SELF CRUSTING QUICHE
Make and share this Self Crusting Quiche recipe from Food.com.
Provided by Wilz3075
Categories Savory Pies
Time 35m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease an ovenproof dish placing in layers sliced cooked potatoes, spinach, cheese, onion, garlic and bacon.
- Mix together eggs, self rising flour, salt and milk.
- Pour egg mixture over potatoe mixture.
- Bake at 180-350 degrees celsius for about 30 minutes or until set and lightly browned.
- Leave sitting in the dish for about 5 minutes before it is cut.
Nutrition Facts : Calories 305.6, Fat 12.3, SaturatedFat 5.8, Cholesterol 128.6, Sodium 642.1, Carbohydrate 36.1, Fiber 3.6, Sugar 2.3, Protein 13.2
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