Citrus Bliss Custard Tart
Indulge in the delightful layers of flavor with this Citrus Bliss Custard Tart. This exquisite French-style dessert combines the zesty brightness of fresh oranges and lemons with a rich, creamy custard, all enveloped in a buttery, flaky pastry crust. Perfect for celebrations or simply a sweet treat to share with friends and family, this tart is as visually stunning as it is delicious. Serve it with a dusting of powdered sugar and fresh strawberries for an elegant touch that will impress everyone at the table.
8
Servings
375
Calories
14
Ingredients
Ingredients
all-purpose flour
1.5 cups (sifted)
salt
0.5 teaspoon (to taste)
unsalted butter
10 tablespoons (cut into small pieces)
ice water
3-4 tablespoons (chilled)
large eggs
6 (beaten)
sugar
1 cup (granulated)
finely grated orange rind
3/4 teaspoon (fresh)
finely grated lemon rind
1/2 teaspoon (fresh)
fresh orange juice
1/4 cup (freshly squeezed)
fresh lemon juice
1/4 teaspoon (freshly squeezed)
salt
1/4 teaspoon (to taste)
creme fraiche
1/2 cup (room temperature)
powdered sugar
for dusting (optional)
fresh strawberries
as needed (for serving)
Instructions
1
Prepare the pastry: In a large mixing bowl, whisk together the all-purpose flour and salt until well combined. Using a pastry blender, cut in the unsalted butter until the mixture resembles coarse crumbs.
2
Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough comes together. Avoid overmixing.
3
Shape the dough into a disc, wrap in wax paper, and refrigerate for at least 30 minutes (up to 2 days if necessary). If chilled longer than overnight, let it sit at room temperature for 20 minutes before rolling out.
4
On a lightly floured surface, roll out the chilled pastry into a 14-inch round. Fold the pastry in half and transfer to an 11-inch fluted tart pan with a removable bottom. Unfold and gently press the pastry into the pan, trimming any overhang to 1 inch.
5
Fold the excess pastry inward and press it against the sides of the pan to create a lip. Refrigerate for 15 minutes to firm up.
6
Preheat your oven to 425°F (220°C). Line the pastry shell with heavy-duty foil and fill with uncooked rice or dried beans to weigh it down. Bake for 15 minutes.
7
Remove the foil and beans, and continue to bake for an additional 8-10 minutes until the crust is golden. If it puffs up, gently press it down with a spoon. Let it cool on a wire rack, then reduce oven temperature to 350°F (175°C).
8
For the filling, whisk together the eggs, sugar, orange zest, lemon zest, orange juice, lemon juice, and salt in a medium bowl until well combined. Gently fold in the creme fraiche until smooth.
9
Carefully pour the filling into the cooled tart shell, then place the tart on a baking sheet. Bake for 30 minutes, or until the edges are set but the center is still slightly jiggly. Allow to cool completely on a wire rack.
10
To serve, remove the side from the tart pan and cut into wedges. Dust with powdered sugar if desired and serve with fresh strawberries.
Nutrition Information
22.5g
Fat
37.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Citrus Bliss Custard Tart?
It is an exquisite French-style dessert that combines fresh oranges and lemons with a rich, creamy custard in a buttery, flaky pastry crust.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the primary citrus flavors in this tart?
The tart features the bright, zesty flavors of both fresh orange and lemon.
How many calories are in a serving of Citrus Bliss Custard Tart?
Each serving contains approximately 375 calories.
What are the nutritional macros for one serving?
One serving contains 22.5g of fat, 37.5g of carbohydrates, and 5g of protein.
What type of flour is recommended for the pastry?
All-purpose flour is used for the pastry crust.
How long should the pastry dough be refrigerated?
The dough should be refrigerated for at least 30 minutes, but it can be stored for up to 2 days.
What size tart pan is required?
You should use an 11-inch fluted tart pan with a removable bottom.
What is the first step in preparing the pastry?
Whisk together the flour and salt, then cut in the unsalted butter until the mixture looks like coarse crumbs.
How much water should be added to the dough?
Gradually add 3 to 4 tablespoons of ice water, one tablespoon at a time.
What is the recommended oven temperature for blind baking the crust?
Preheat the oven to 425°F (220°C) for the initial baking phase.
How do I prevent the pastry shell from shrinking or bubbling during baking?
Line the shell with heavy-duty foil and fill it with uncooked rice or dried beans to weigh it down.
How long do you bake the crust with weights?
Bake the weighted crust for 15 minutes.
What temperature is used for baking the custard filling?
Reduce the oven temperature to 350°F (175°C) before adding the custard.
What ingredients are in the citrus custard filling?
The filling includes eggs, sugar, orange and lemon zest, orange and lemon juice, salt, and creme fraiche.
How do I incorporate the creme fraiche into the filling?
Gently fold the creme fraiche into the egg and citrus mixture until the consistency is smooth.
How long does the tart bake once the filling is added?
Bake the filled tart for 30 minutes.
How can I tell when the custard tart is done?
The edges should be set, but the center should still be slightly jiggly.
Should the tart be served warm?
The recipe recommends allowing the tart to cool completely on a wire rack before serving.
What are the suggested garnishes for this tart?
A dusting of powdered sugar and fresh strawberries make for an elegant presentation.
Is the orange and lemon rind prepared specifically?
Yes, the rinds should be finely grated and used fresh for the best flavor.
Can I make the dough more than 2 days in advance?
The recipe notes it can be refrigerated up to 2 days; if chilled longer, let it sit at room temperature for 20 minutes before rolling.
What is the texture of the pastry?
The pastry is described as buttery and flaky.
Can I substitute the citrus juices?
The recipe specifically calls for fresh orange and lemon juice for the 'Citrus Bliss' profile.
Is this recipe suitable for holidays?
Yes, it is tagged for holiday baking and is described as elegant enough for celebrations.
What should I do if the crust puffs up after removing weights?
Gently press it down with a spoon if it puffs up while finishing the blind bake.
How many eggs are required for the filling?
This recipe requires 6 large beaten eggs.
What is the amount of creme fraiche used?
The recipe calls for 1/2 cup of room temperature creme fraiche.
How large should I roll out the pastry?
Roll the chilled pastry into a 14-inch round to fit the 11-inch tart pan.
Is there a specific way to handle the tart pan?
Use a tart pan with a removable bottom to make it easier to remove the side before cutting into wedges.