Almond Citrus Tart
Delight your taste buds with the vibrant and nutty flavors of an Almond Citrus Tart, a beautifully balanced dessert that combines zesty citrus with rich almond undertones. This recipe features a buttery, crumbly crust made with ground almonds, perfectly complementing the tangy, creamy filling infused with fresh lemon and orange juice. The tart is finished with a sprinkle of almond flakes and a dusting of powdered sugar, adding elegance and crunch. Ideal for entertaining or a special treat, this tart is easy to prepare with straightforward techniques like blind baking and creating a luscious custard-style filling. Serve this refreshing dessert chilled for a stunning end to any meal. Keywords: almond citrus tart, citrus tart recipe, almond tart crust, lemon orange dessert, tart with almonds, homemade tart recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Powdered sugar
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Ground almonds
- 1 large Egg yolk
- 1 tablespoon Cold water
- 3 large Eggs
- 150 grams Granulated sugar
- 2 medium Lemons (zested and juiced)
- 1 large Oranges (zested and juiced)
- 150 milliliters Heavy cream
- 25 grams Almond flakes (optional, for garnish)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and ground almonds.
Add the cold, cubed butter to the dry ingredients and rub it in using your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the mixture and stir until a dough begins to form.
Turn the dough out onto a lightly floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Grease and lightly flour a 23cm (9-inch) tart pan.
Roll the chilled dough out on a floured surface to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the edges, and trim any excess.
Prick the base all over with a fork, line with parchment paper, and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.
In a mixing bowl, whisk together the eggs and granulated sugar until smooth.
Add the lemon juice, orange juice, lemon zest, orange zest, and heavy cream to the egg mixture. Whisk until combined.
Pour the citrus filling into the cooled tart shell.
Bake in the preheated oven at 160°C (320°F) for 25-30 minutes, or until the filling is set but slightly wobbly in the center.
Remove the tart from the oven and let it cool to room temperature before refrigerating for at least 1 hour.
To serve, garnish with almond flakes (if desired) and dust with powdered sugar.
Slice and enjoy your Almond Citrus Tart!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 28.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
