Citrus curd tart
Citrus curd tart features a zesty lemon-lime filling combined with a creamy coconut base, all housed in a nutty almond crust. It's an impressive dessert that's both refreshing and indulgent, perfect for gatherings.
Cook time 55 min
Prep time 210 min
Ingredients:
1 cup all-purpose white wheat flour1/2 cup almonds
3/4 cup sugar
2 tbsp vegetable oil
4 eggs
1 tsp vanilla extract
1/3 cup lemon juice
1/3 cup lime juice
1 cup coconut milk
Citrus curd tart is a delightful dessert that combines the tangy flavors of lemon and lime with the creamy texture of coconut milk. This recipe is perfect for those who love a refreshing and zesty treat. Follow these steps carefully to create a mouthwatering tart that is sure to impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the almonds in a food processor and pulse until finely ground.
- In a medium mixing bowl, combine the ground almonds, all-purpose flour, and 1/4 cup of sugar.
- Add 1 egg and 2 tbsp of vegetable oil to the dry mixture. Stir until the ingredients are well combined and form a dough.
- Press the dough evenly into the bottom and up the sides of a tart pan. Use the back of a spoon or your fingers to ensure an even layer.
- Bake the crust in the preheated oven for about 12-15 minutes, or until it's lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a medium saucepan, whisk together the remaining 3/4 cup of sugar and 3 eggs until smooth.
- Gradually whisk in the lemon juice, lime juice, and coconut milk.
- Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 8-10 minutes. Be careful not to let it boil to prevent curdling.
- Once thickened, remove the curd from heat and stir in the vanilla extract.
- Pour the citrus curd filling into the baked crust, spreading it out evenly.
- Place the tart back in the oven and bake for an additional 10-12 minutes, or until the filling is set and slightly jiggles in the center when gently shaken.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Once chilled, remove the tart from the pan, slice, and serve.
- For an added touch, you can garnish the tart with fresh citrus slices, a dusting of powdered sugar, or a dollop of whipped cream.
With its perfect balance of tart and sweet, this citrus curd tart is a showstopper dessert that will leave everyone asking for seconds. Don't forget to let it cool completely before serving, and garnish with a sprinkle of powdered sugar or a twist of citrus zest for an elegant finishing touch.
Citrus curd tart FAQ:
The almond crust should be baked for about 12-15 minutes at 350°F (175°C) until it's lightly golden. After adding the citrus curd filling, bake the tart for an additional 10-12 minutes until the filling is set.
The filling is done when it has thickened sufficiently to coat the back of a spoon and jiggles slightly in the center. It should not be runny but have a creamy consistency.
Yes, you can substitute coconut milk with other non-dairy alternatives like almond milk or soy milk, but the flavor and texture may vary. For a richer taste, you could use heavy cream.
Store leftover tart in an airtight container in the refrigerator for up to 3 days. It’s best served chilled.
You can replace almonds with other nuts like hazelnuts or walnuts, or use a gluten-free alternative such as ground oats. Adjust the amount based on the nut's oil content.
Tips:
- Ensure your ingredients, especially eggs and coconut milk, are at room temperature before starting.
- When combining the lemon and lime juices, taste as you go to balance the tartness to your preference.
- Use a food processor to finely grind the almonds for a smoother tart base.
- Be patient while cooking the curd; continuous stirring prevents lumps and ensures a silky texture.
- Chill the tart for at least 2 hours before serving to allow the citrus flavors to meld and the curd to set.
Nutrition per serving
6 ServingsCalories 380kcal
Protein 10g
Carbohydrates 45g
Fiber 2.80g
Sugar 27g
Fat 22g
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