Fully embracing all the winter citrus with this Citrus Tart. Buttery flaky puff pastry, layered with whipping cream, and drizzled with sweet honey for that extra special touch. Not only is this tart bursting with vibrant colors, but it’s beyond delicious, so easy, and extra pretty. Bonus? It’s made just a touch healthier with a light drizzle of honey for sweetness. Absolutely nothing not to love.
This tart is endlessly adaptable—swap lemon and orange for lime, passionfruit, or raspberry.
How to make Citrus Tart
Ingredients:
- 1 1/2 cups Marie biscuits (crushed)
- 5 tbsp butter (melted)
- 2 tbsp demerara (brown) sugar
- 1/4 tsp powdered cinnamon
- 1 can sweetened condensed milk
- 1/3 cup chilled orange juice concentrate
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 9-inch tart pan with removable bottom
- 1-2 tablespoons honey, plus more for serving
Directions:
- Mix the crushed biscuits, melted butter, brown sugar and cinnamon together in a bowl.
- Using a spoon, press this mixture tightly and in an even layer all along the base and sides of the tart pan.
- Separate the egg yolks and whites.
- Combine the condensed milk, orange juice concentrate, lemon juice, honey and egg yolk in a bowl and whisk them until they are completely blended.
- Beat your egg whites until they form stiff peaks (you could use an electric whisk to get the job done faster) and gently fold them into the condensed milk mixture using a spatula.
- Pour the mixture into the tart tin.
- Bake the tart for 20 to 25 minutes or until the filling is completely set.
- Let the tart cool down on a wire rack before chilling it in a fridge for about 4 hours.
- Remove the tart from the pan.
- Whisk the whipping cream and powdered sugar until stiff peaks form.
- Dollop the whipped cream along the edges of the tart or cover the top completely.
- You can garnish the tart with orange slices and mint sprigs to make it look pretty.
- Serve with additional honey if desired.
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