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Perfect Citrus Tart Recipe

Citrus Tart

Servings 10 slices

Ingredients

For the crust:

  • 1 1/2 cups vanilla wafer crumbs from about 20 cookies
  • 1/4 cup pecans
  • 1/8 tsp salt
  • 2 tbs brown sugar
  • 5 tbs melted butter

For the filling:

  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. lemon zest from 2 lemons
  • 2 tbs. orange zest from 1 orange
  • 3/4 cup fresh orange juice from 2-3 large oranges
  • 1/3 cup fresh lemon juice from 2-3 lemons
  • 1/8 tsp. salt
  • 6 egg yolks
  • 3 tbs. cornstarch
  • 2 tbs. butter

For the topping:

  • 1 cup heavy cream
  • 2 tbs. sour cream
  • 1 tbs. sugar

Instructions

For the crust:

  1. Pre-heat your oven to 375 degrees. In the bowl of a food processor, crush the vanilla wafer cookies and pecans until it becomes a fairly fine powder. Optionally, you can also add the cookies and pecans to a plastic bag and crush them using a rolling pin or the bottom of a skillet. In a large bowl, stir together the cookie and pecan crumbs, salt, brown sugar, and the melted butter until the mixture is well combined, and holds together when you press it in your hands.
  2. Gently press the crust into a 10-inch tart pan so that it is evenly pressed throughout the pan and up the sides. Place the tart onto a baking sheet, and bake in your preheated oven for 15-18 minutes. The crust should be getting golden brown around the edges. Let the crust cool while you make the filling.

For the filling:

  1. In a medium saucepan, whisk together your sweetened condensed milk, lemon zest, orange zest, orange juice, lemon juice, salt, egg yolks, and cornstarch until very smooth. Optionally, use an immersion blender to blend the mixture and make sure it is completely smooth.
  2. Cook over low-medium heat, whisking constantly, until the mixture is thickened, about 8-10 minutes. Remove from the heat and whisk in the butter until everything is well incorporated. Pour the mixture into your prepared and baked crust, smoothing it out completely to fill. Place plastic wrap directly onto the filling and chill in the fridge for at least 2 hours before topping with whipped cream.

For the topping:

  1. In a medium bowl, beat the heavy cream until it reaches soft peaks. Beat in the sour cream and sugar, and whip until you have soft-firm peaks. Spread the topping all over your chilled tart, and slice to serve. Enjoy!