Vibrant Tangy Citrus Tart (Printable)

Bright, tangy tart with buttery crust and silky citrus custard for a refreshing finish.

# Ingredient List:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice-cold water

→ Citrus Filling

07 - 3/4 cup granulated sugar
08 - 2 tablespoons finely grated citrus zest (lemon, orange, or mix)
09 - 3/4 cup fresh citrus juice (lemon, orange, lime, or blend)
10 - 4 large eggs
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter, melted
13 - Pinch of salt

→ Garnish (optional)

14 - Whipped cream
15 - Fresh citrus slices or zest

# How to Make:

01 - Pulse flour, powdered sugar, and salt in a food processor. Add butter and pulse until coarse crumbs form. Add egg yolk and pulse briefly. Gradually add ice water, one tablespoon at a time, until dough forms.
02 - Press dough into a 9-inch tart pan with removable bottom. Refrigerate for 30 minutes.
03 - Preheat oven to 375°F. Line crust with parchment and pie weights. Bake 15 minutes, remove weights, then bake 8 to 10 minutes until golden. Let cool slightly.
04 - Whisk sugar with citrus zest to release oils. Add eggs, citrus juice, cream, melted butter, and salt; whisk until smooth.
05 - Pour filling into warm crust. Bake at 325°F for 25-30 minutes until just set with slight center wobble.
06 - Allow tart to cool completely in pan. Refrigerate at least 2 hours before serving.
07 - Optionally decorate with whipped cream and fresh citrus slices or zest before serving.

# Expert Tips:

01 -
  • The crust is buttery and crumbly without being fussy, and it holds together beautifully even if you're not a pastry expert.
  • The filling is silky and bright, with just enough sweetness to balance the citrus without turning it into candy.
  • It looks stunning on a plate and tastes even better after a night in the fridge when all the flavors settle in.
02 -
  • Don't skip chilling the crust before baking, or it will shrink and lose its shape in the oven.
  • Pour the filling into the crust while it's still warm so it doesn't crack when the cold custard hits it.
  • If the filling looks a little loose when you pull it out, that's fine, it will set as it cools and become perfectly sliceable.
03 -
  • Rubbing the zest into the sugar before adding the liquid releases the citrus oils and gives the filling a much brighter, more aromatic flavor.
  • Don't overbake the filling, you want it to still jiggle slightly in the center when you take it out because it will continue to set as it cools.
  • Let the tart come to room temperature for about 15 minutes before serving so the filling isn't too firm and the flavors open up.

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