Tangerine Custard Tart

Updated at: Thu, 17 Aug 2023 13:40:28 GMT

Step 1

For the crust: Cut the butter into small pieces. Mix the flour, salt, and sugar in a bowl; add the butter and blend until the mixture resembles coarse crumbs. Sprinkle on the cold water 1 TB at a time, stirring after each TB. Add just enough water for the dough to mass together. Turn onto a lightly floured board and roll out. Once pastry is rolled out, line a 10" tart pan with the dough, then put it into the freezer for 30 min. Line with tin foil and pie weights. Then bake fully, baking 400 for 10 min, then 350 for 15-20 min or until golden brown. (Remove pie weights and foil during last 5 min.) Cool shell completely.

Step 2

For the tart: Combine egg yolks, juices and sugar in a bowl and mix well. Strain through mesh into the top of a double boiler. Set on top of a double boiler bottom that so that the bottom of the custard bowl is not touching the hot water - simmer the water. Cook, whisking constantly. The custard should never boil, and it will never be as thick as a baked custard. But it will get thick (it should nicely coat a spoon.) It will be around 170 degrees when finished. Remove from heat but continue whisking - whisk in the butter little by little. Whisk in the zest and liqueur. It is very important to continue whisking as the custard cools so that steam does not build up inside the custard, which will result in a runny custard when it fully cools. Then put in clean bowl, cover with plastic wrap (press wrap directly onto custard so no skin forms) and chill at least 3 hrs but up to 2 days.

Step 3

For the topping: Whip the cream until it holds soft peaks - beat in powdered sugar, zest and liqueur.

Step 4

Spread tangerine custard into shell. Spread cream evenly over the top, not coming quite to edge so you see the tangerine custard at the edge. Make attractive peaks in cream. Garnish, if desired, with large curls of tangerine zest.

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