Creamy Two Layer Citrus Tart Recipes

LEMON AND LIME CREAM TART

Steps:

• With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
• Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
• You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

EASY CITRUS TART

Steps:

• Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes.
• Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes.
• Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature.
• Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled.

DOUBLE CITRUS TART

Steps:

• Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
• Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
• Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
• Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
• Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

CREAMY TWO-LAYER CITRUS TART

Steps:

• To make the crust, combine the graham cracker crumbs, coconut, butter, sugar and salt in a large bowl and crumble together with your fingers.
• Press into a parchment paper-lined 9" springform pan.
• Bake at 350 degrees F until golden brown, 10 to 12 minutes.
• Let cool completely.
• In a large bowl, whisk together the lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla and pour over the cooked crust.
• Bake in a 350 degree F oven until set, 20 to 25 minutes.
• Let cool completely.
• Zest 1 of the limes to make 1 tablespoon of zest.
• Squeeze and strain both limes to make 1/3 cup juice.
• In a food processor, pulse the cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth.
• Pour over the baked layer.
• Refrigerate until set, about 8 hours.