Double Citrus Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON TART RECIPE



Lemon Tart Recipe image

Provided by Shiran

Number Of Ingredients 7

fully baked tart crust
2 large eggs plus 2 egg yolks ((or 3 whole eggs))
3/4 cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream (, optional)
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Steps:

  • To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  • Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
  • Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

EASY CITRUS TART



Easy Citrus Tart image

This pretty tart is enriched with creme fraiche and glazed with orange marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 10

All-purpose flour, for work surface
Pate Sucree for Citrus Tart
Zest of 1 orange (about 1 tablespoon)
Zest of 2 lemons (about 1 tablespoon)
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
1/4 cup plus 2 tablespoons creme fraiche or sour cream
6 large eggs
1/2 cup orange marmalade (with long strips)

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.

EASY CITRUS TART



Easy Citrus Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

14 whole graham crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 batch curd
Whipped cream, for topping
1 cup sugar
1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
Pinch of salt
3 large eggs plus 3 egg yolks
4 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
  • Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
  • Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
  • Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.

DOUBLE CITRUS TART



Double Citrus Tart image

Make and share this Double Citrus Tart recipe from Food.com.

Provided by Lvs2Cook

Categories     Tarts

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 tablespoons granulated sugar
fresh mint leaves, for garnish if desired
lemon slices or orange slice, if desired (to garnish)

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.

Nutrition Facts : Calories 396.1, Fat 23.8, SaturatedFat 14.5, Cholesterol 129.6, Sodium 144.7, Carbohydrate 41.2, Fiber 0.2, Sugar 39.8, Protein 6.5

More about "double citrus tart recipes"

FRENCH LEMON CREAM TART - CONFESSIONS OF A BAKING …
Apr 19, 2019 More Lemon Recipes. Lemon is one of my favorite flavors, besides chocolate of course. My lemon curd recipe is one of my favorite …
From confessionsofabakingqueen.com
  • Place granulated sugar in a large bowl and use your hands to rub in the lemon zest. Next, add the large eggs and fresh lemon juice. Whisk everything to combine then add to a large heavy-bottomed pot.
  • Over low to medium heat start to cook the filling. Do not turn the heat up, you risk burning the filling. Continue whisking constantly until the mixture reaches 180F/82C, at this point the mixture will be much thicker. I suggest using an instant-read thermometer to ensure the filling does not burn. When the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl. Let the mixture cool for 10-15 minutes.
  • Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.
  • Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.


CREAMY LEMON TART RECIPE - LIFE, LOVE AND SUGAR

From lifeloveandsugar.com
5/5 (6)
Total Time 47 mins
Category Dessert
Published May 14, 2024


DOUBLEL LEMON TART | THE LITTLE ISLAND BAKE SHOP COOKBOOK - COOL …
May 4, 2019 This simple, classic butter pastry is used for tarts such as the Double Lemon Tart. It is traditionally “blind baked” (see note below), which means baking it without the filling. …
From coolfooddude.com


MARY BERRY'S LEMON TART RECIPE - BBC FOOD
Method. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
From bbc.co.uk


DORIE GREENSPAN’S MINI CRANBERRY TARTS - FOOD & WINE
3 days ago Return tart shells to oven; bake until lightly golden, 10 to 15 minutes, rotating pans halfway through bake time. Cool in pans on a wire rack for 10 minutes. Remove tart shells …
From foodandwine.com


LEMON TART WITH LEMON CURD | ARLA RECIPE | ARLA UK
Lemon curd . Preheat the oven to 225°C. Mix lemon juice and cornflour in a bowl (heatproof – preferably metal or glass). Stir in the eggs and sugar.
From arlafoods.co.uk


LEMON POSSET TART! - JANE'S PATISSERIE
Jun 27, 2015 My sister lives in Brazil where they use condensed milk in a lot of recipes. She makes a lemon tart where you whisk a tin of condensed milk with 200ml double cream and then whisk in as much lemon juice as you like and it …
From janespatisserie.com


DOUBLE LEMON TART - APPLE A DAY
Apr 13, 2012 Add the sour cream, lemon zest, lemon juice, flour and vanilla and process just until smooth, about 20 seconds. Pour the filling into the partially baked, slightly cooled crust. 6. Place tart pan (still on a baking sheet) in the …
From kelseysappleaday.com


CLASSIC LEMON TART RECIPE - NYT COOKING
Oct 12, 2023 Heat oven to 350 degrees. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very …
From cooking.nytimes.com


CREAMY TWO-LAYER CITRUS TART - CANADIAN LIVING
Mar 15, 2011 In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla; pour over cooled crust. Bake in 350°F (180°C) oven until set, 20 to 25 minutes. Let cool completely.
From canadianliving.com


58 SWEET-ON-CITRUS DESSERT RECIPES - SOUTHERN LIVING
Aug 29, 2024 Citrus fruits play the starring role in so many desserts because they provide the perfect balance of sweet and tart. These citrus dessert recipes take the bright flavors of …
From southernliving.com


FRENCH LEMON TART WITH PâTE SUCRéE CRUST (TARTE AU …
Apr 24, 2023 Lemon Zest – We added a little bit of lemon zest to bring the lemon flavor all the way through this tart! Salted Butter – Creates a tender, buttery, and oh-so delicious texture. Large Egg – Adding an egg makes for a …
From bakerstable.net


NO OVEN NEEDED: THE MOST REFRESHING AND EASY LEMON TART …
When stirring, don't skimp until you get a homogeneous and well-integrated mixture that will become our lemon tart. You should boil 8.8 fl oz of water in a saucepan and let it cool for two …
From msn.com


DOUBLE LEMON TART - COUNTRY LIVING
Jun 25, 2007 Remove the lemon mixture from heat. In a medium bowl, lightly whisk eggs, whites, and salt. While continually stirring, slowly pour the lemon mixture into the eggs. Pour the filling into the cooled crust, arrange lemon …
From countryliving.com


CITRUS TART WITH PRESERVED LEMON CREAM AND FRESH FRUIT RECIPE
After 15 minutes, remove the tart ring and the dough from the fridge. Line the tart ring with the dough, making sure to lift and tuck the edges as you go.
From greatbritishchefs.com


FRENCH LEMON TART (TARTE AU CITRON) - THE CAFé SUCRE …
Apr 16, 2022 This French Lemon Tart is my rendition of the iconic citrus confection that you can find at every little patisserie and boulangerie scattered throughout the nation of France. The crisp, buttery press-in crust is an …
From thecafesucrefarine.com


DOUBLE LEMON TART WITH ALMONDS - PASTRY AT HOME
Oct 23, 2020 This gorgeous tart is the ideal dessert for lemon lovers. The tangy lemon curd filling is topped with a light lemon cream, then sprinkled with lots of crunchy sugared almonds …
From pastryathome.com


WINTER CITRUS TART - BAKERS TABLE
Jan 18, 2021 Return the mixture to the pot and add the grapefruit and orange zest. Place over medium-low heat and stir constantly until the mixture starts to thicken.
From bakerstable.net


CITRUS TART WITH RICH SHORTCRUST PASTRY RECIPE - BBC FOOD
Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving.
From bbc.co.uk


ORANGE TART RECIPE - GEMMA’S BIGGER BOLDER BAKING
3 days ago Try my Orange Tart recipe with a zesty, silky custard and a buttery, flaky crust—perfect for winter holidays with a prep of 30 minutes. ... but French bakers quickly …
From biggerbolderbaking.com


THE BEST FRUIT CURD RECIPES – GO BEYOND JUST LEMON
Oct 26, 2024 It is basically a custard with sugar, butter, eggs, and fruit juice – usually with citrus juice added or as the base. Traditionally fruit curds were made with lemon and then with other …
From honestandtruly.com


Related Search