Citrus Tart

Vegetarian
Health score
2%
Citrus Tart
300 min.
6
532kcal

Suggestions


Indulge in the refreshing delight of a Citrus Tart, a perfect dessert that beautifully balances the zesty flavors of lemon and orange. This vegetarian treat is not only a feast for the taste buds but also a visual masterpiece that will impress your guests at any gathering. With a buttery, flaky crust and a luscious, creamy filling, this tart is a celebration of citrus that captures the essence of sunny days.

Imagine slicing into this golden tart, revealing a vibrant filling that wobbles slightly, inviting you to take a bite. The combination of fresh lemon and orange juice, paired with their finely grated zests, creates a bright and tangy flavor profile that dances on your palate. Each mouthful is a harmonious blend of sweetness and tartness, making it an ideal dessert for any occasion, from casual family dinners to elegant soirées.

While the preparation may take some time, the process is straightforward and rewarding. The dough can be made ahead of time, allowing you to enjoy the baking experience without the rush. As the tart bakes, your kitchen will fill with the irresistible aroma of citrus, making it hard to resist sneaking a taste before it cools. Serve it chilled or at room temperature, and watch as your friends and family savor every bite of this delightful Citrus Tart.

Ingredients

  • large eggs separated
  • large eggs 
  • 1.3 cups flour all-purpose
  • 0.3 cup cup heavy whipping cream 
  • 0.5 cup juice of lemon fresh
  • 1.5 teaspoons lemon zest fresh with a rasp) lemon zest finely grated
  • tablespoon milk 
  • 0.5 cup orange juice fresh
  • teaspoons orange zest fresh with a rasp) orange zest finely grated
  • 0.1 teaspoon salt 
  • 1.5 cups sugar 
  • 0.5 cup butter unsalted cold cut into 1/2-inch cubes

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • whisk
  • plastic wrap
  • aluminum foil
  • tart form

Directions

  1. Lightly beat yolk with milk in a small bowl (reserve white for egg wash).
  2. Pulse together flour, sugar, and salt in a food processor.
  3. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps.
  4. 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.
  5. Put oven rack in middle position and preheat oven to 350°F.
  6. Let dough soften slightly at room temperature before rolling out, about 20 minutes.
  7. 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.
  8. Freeze shell until firm, about 10 minutes.
  9. Line shell with parchment paper or foil and fill with pie weights.
  10. 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.
  11. 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.
  12. 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.)
  13. · Dough can be chilled and fitted into tart pan (but not baked) 1 day ahead.· Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using.· Tart can be baked 3 hours ahead and cooled completely, then kept at room temperature.

Nutrition Facts

Calories532kcal
Protein6.41%
Fat38.92%
Carbs54.67%

Properties

Glycemic Index
39.18
Glycemic Load
50.42
Inflammation Score
-6
Nutrition Score
10.444782785747%

Flavonoids

Eriodictyol
1.03mg
Hesperetin
5.41mg
Naringenin
0.72mg
Myricetin
0.01mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:532.38kcal
26.62%
Fat:23.47g
36.11%
Saturated Fat:13.4g
83.77%
Carbohydrates:74.18g
24.73%
Net Carbohydrates:73.25g
26.64%
Sugar:52.81g
58.68%
Cholesterol:207.18mg
69.06%
Sodium:114.8mg
4.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.7g
17.4%
Selenium:22.51µg
32.15%
Vitamin C:19.81mg
24.02%
Vitamin B2:0.37mg
21.61%
Folate:78.74µg
19.68%
Vitamin A:893.16IU
17.86%
Vitamin B1:0.25mg
16.67%
Phosphorus:128.78mg
12.88%
Iron:2.04mg
11.35%
Manganese:0.2mg
9.88%
Vitamin B5:0.88mg
8.79%
Vitamin D:1.3µg
8.69%
Vitamin B3:1.69mg
8.47%
Vitamin B12:0.43µg
7.21%
Vitamin E:1.03mg
6.84%
Vitamin B6:0.11mg
5.38%
Zinc:0.8mg
5.33%
Potassium:168.58mg
4.82%
Calcium:47.17mg
4.72%
Copper:0.09mg
4.43%
Magnesium:15.82mg
3.95%
Fiber:0.93g
3.72%
Vitamin K:1.87µg
1.78%
Source:Epicurious