A Symphony of Sunrise – Caramelized Citrus Tarts

Allergens

Dairy, Eggs

Ingredients

• 1. For the Caramelized Citrus Curd:
• 3 large oranges, zested and juiced
• 3 large lemons, zested and juiced
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 4 large eggs
• 1/2 teaspoon salt 2. For the Buttermilk Shortbread Crust:
• 1 1/2 cups all
• purpose flour
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/4 cup buttermilk

Instructions

1. Begin by making the caramelized citrus curd. In a large saucepan, combine orange and lemon zest and juice, granulated sugar, and butter. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Let it boil for 5 minutes without stirring.
2. In a separate bowl, whisk together the eggs and salt. While continuously whisking, slowly pour the hot citrus mixture into the eggs. Return this mixture to the saucepan and cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 10 minutes.
3. Remove from heat and strain through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool completely.
4. Next, prepare the buttermilk shortbread crust. In a large bowl, whisk together the flour, confectioners' sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse meal. Stir in the buttermilk until the dough just comes together.
5. Divide the dough into two equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
6. Preheat oven to 375°F (190°C). Roll out one disk of dough between two sheets of parchment paper to fit a 9 inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Prick the bottom of the crust with a fork and bake for 20 minutes or until golden brown. Allow it to cool completely in the pan.
7. Remove the crust from the tart pan, place on a serving plate, and fill with the cooled caramelized citrus curd. Repeat the process with the second disk of dough to make the second tart.
8. Chill both tarts for at least 30 minutes before serving to set the curd. Garnish with orange and lemon zest and enjoy the symphony of sunrise in every bite.

Chef’s Insight

To ensure a smooth and lump-free curd, make sure the sugar is completely dissolved before adding the eggs.

Notes

For an extra touch of indulgence, serve with a dollop of whipped cream or crème fraîche.