Citrus Pot O Gold
Brighten up your dessert table with the irresistibly zesty "Citrus Pot O Gold," a perfectly balanced tart that marries buttery shortbread crust with a creamy citrus custard. This vibrant creation combines fresh orange and lemon juices, their accompanying zests, and a touch of heavy cream to create a silky, sunlit filling that melts in your mouth. The golden-hued tart is nestled in a crumbly, lightly salted crust baked to perfection, then dusted with a whisper of powdered sugar for an elegant finish. Ready in just an hour, this tangy-sweet masterpiece is ideal for spring gatherings, summer soirees, or any time you crave a refreshing, citrus-infused treat. Make this radiant dessert your go-to for an easy yet dazzling way to impress guests!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 240 grams All-purpose flour
- 1 teaspoon Salt
- 3 large Eggs
- 2 large Egg yolks
- 120 milliliters Fresh orange juice
- 60 milliliters Fresh lemon juice
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 120 milliliters Heavy cream
- 15 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch tart pan or pie dish and set it aside.
In a large mixing bowl, cream together 170 grams of softened unsalted butter and 50 grams of granulated sugar until light and fluffy.
Add 240 grams of all-purpose flour and 1 teaspoon of salt to the butter mixture. Mix until the dough comes together but is still slightly crumbly.
Press the dough evenly into the prepared tart pan, ensuring it covers the base and slightly up the sides.
Prick the base of the dough several times with a fork to prevent puffing during baking. Bake the crust in the preheated oven for 15-18 minutes or until lightly golden. Remove and set aside to cool.
In a separate mixing bowl, whisk together 150 grams of granulated sugar, 3 large eggs, and 2 large egg yolks until smooth.
Add 120 milliliters of fresh orange juice, 60 milliliters of fresh lemon juice, 1 tablespoon of orange zest, 1 tablespoon of lemon zest, and 120 milliliters of heavy cream to the egg mixture. Whisk until fully combined.
Pour the citrus mixture into the cooled shortbread crust. Carefully transfer the tart to the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the tart from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator to chill for at least 2 hours.
Once set, dust the top of the tart with 15 grams of powdered sugar for a decorative finish. Slice and serve to enjoy the bright, citrusy flavors!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 101 mg | 2% | |
*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.
