Mesquite Citrus Tart

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

For the tart shells: mix mesquite flour, all-purpose flour, powdered sugar, and salt in a bowl. Rub the cold butter cubes into the flour. Stir in the egg yolk and add ice water one teaspoon at a time until the dough just clumps together. Press the dough into a flat disc, wrap in plastic and refrigerate for 30 minutes. After it's rested, preheat the oven to 375 degrees F and roll the dough out to 1/8" thickness. Cut out circles and press into molds. Poke the bottoms with a fork and bake for 12-15 minutes. Cool completely.

Step 2

For the citrus curd: whisk the blood orange juice, lemon juice, sugar, whole eggs, and egg yolks until smooth in a small sauce pan off the heat. Put the heat on medium-low and stir constantly, scraping the bottom so the eggs don't scramble. Cook for 6-8 minutes until it's thick and coats the back of a spoon. Remove from heat and stir in the citrus zest then whisk the butter in one cube at a time until it's smooth. Spoon the warm curd in the cooled tart shells. Refrigerate for at least 2 hours.

Step 3

For the meringue: whisk egg whites, sugar, and cream of tartar together in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly for 3-4 minutes until the sugar fully dissolves and the mixture feels hot. Remove from the heat and use a stand mixer or hand mixer to whip on high speed for 5-7 minutes until stiff, glossy peaks form. Gently fold in the smoked vanilla extract during the last minute of whipping. Pipe or spoon as you want on the chilled tarts and use a kitchen torch or broil in the oven for a minute or two until the meringue is lightly browned.