Best Triple Citrus Tart Recipes

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EASY CITRUS TART



Easy Citrus Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

14 whole graham crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 batch curd
Whipped cream, for topping
1 cup sugar
1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
Pinch of salt
3 large eggs plus 3 egg yolks
4 tablespoons cold unsalted butter, cut into small pieces

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.

EASY CITRUS TART



Easy Citrus Tart image

This pretty tart is enriched with creme fraiche and glazed with orange marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 10

All-purpose flour, for work surface
Pate Sucree for Citrus Tart
Zest of 1 orange (about 1 tablespoon)
Zest of 2 lemons (about 1 tablespoon)
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
1/4 cup plus 2 tablespoons creme fraiche or sour cream
6 large eggs
1/2 cup orange marmalade (with long strips)

Steps:

  • Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes.
  • Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes.
  • Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature.
  • Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled.

THREE-CITRUS MERINGUE TART



Three-Citrus Meringue Tart image

Categories     Citrus     Egg     Dessert     Bake     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 25

CRUST
Nonstick vegetable oil spray
1/2 cup all purpose flour
2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, melted
FILLING
1/4 cup sugar
1 1/2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large egg whites
1 large egg
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
3/4 teaspoon grated lemon peel
3/4 teaspoon grated orange peel
3/4 teaspoon grated lime peel
TOPPING
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1/4 teaspoon grated lemon peel
1/4 teaspoon grated orange peel
1/4 teaspoon grated lime peel

Steps:

  • FOR CRUST:
  • Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Mix flour and sugar in large bowl. Add melted butter and stir with fork until mixture forms coarse crumbs (mixture will be dry). Using fingers, press crumbs over bottom of prepared baking pan. Bake until crust is set and light golden, about 20 minutes. Cool crust completely on rack. Maintain oven temperature.
  • FOR FILLING:
  • Mix first 4 ingredients in small bowl. Whisk egg whites, egg, juices and peels in medium bowl. Add flour mixture; whisk until smooth. Pour filling over crust.
  • Bake tart until filling is set, about 18 minutes. Cool completely on rack. (Can be made 1 day ahead. Cover and chill.)
  • FOR TOPPING:
  • Preheat oven to 350°F. Beat egg whites and cream of tartar in clean large bowl until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks form. Spoon meringue over filling, covering completely. Sprinkle peels atop meringue. Bake until meringue tips begin to brown, about 10 minutes. Transfer to rack. Cool completely. Cut into 6 pieces.

LEMON CURD SOUFFLE TART



Lemon Curd Souffle Tart image

This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive-and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h50m

Yield Makes one 9-inch tart

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 large egg yolk
1 cup unbleached all-purpose flour, plus more for dusting
4 large eggs, separated
1/3 cup plus 3 tablespoons granulated sugar
1 teaspoon grated lemon zest, plus 1/3 cup fresh juice
Pinch kosher salt
2 tablespoons unsalted butter
Confectioners' sugar, for dusting

Steps:

  • Crust: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk until smooth. Reduce speed to medium-low and beat in flour until smooth. Shape dough into a flat disk, tightly wrap in plastic, and refrigerate until firm, at least 45 minutes and up to 2 days.
  • Preheat oven to 375°F. Let chilled dough rest at room temperature to warm slightly, about 15 minutes. On a lightly floured surface, roll out dough to an approximate 11-inch round (if dough cracks, press back together and let stand a few minutes to warm and soften more). Transfer to a 9-by-1-inch fluted tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm, about 15 minutes. Place on a rimmed baking sheet, line dough with parchment, and fill with dried beans or pie weights.
  • Bake until dough is set and dry on the bottom, 30 to 35 minutes. Remove parchment and weights and continue baking until golden on the bottom, 5 to 7 minutes more. Let cool completely on a wire rack.
  • Filling: In a medium saucepan, whisk together egg yolks, 1/3 cup granulated sugar, lemon zest and juice, and salt until smooth. Add butter to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine-mesh sieve into a large bowl. Cover surface of curd with plastic wrap to prevent a skin from forming. Refrigerate until cool and set, at least 30 minutes and up to 2 days.
  • In a mixer bowl, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add remaining 3 tablespoons granulated sugar, beating until mixture forms stiff, glossy peaks, 5 to 7 minutes. Stir 1/3 of egg-white mixture into curd to loosen. Gently fold in remaining egg-white mixture just until no streaks remain (do not overmix). Transfer filling to tart shell, gently smoothing top.
  • Bake until puffed and golden brown, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Carefully remove tart ring and dust with confectioners' sugar to serve.

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