Thin Citrus and Whisky Tart, a recipe from Gourmetpedia, for food lovers

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Thin Citrus and Whisky Tart Recipe

Recipe

Total time: 30 to 60 minutes

Difficulty: Easy

Ingredients

For 4 servings

- 1 roll of puff pastry

- 3 eggs

- 80 g (3 oz.) powdered sugar

- 20 g (4 tsp.) butter

- 30 g (3 Tbsp.) cornstarch

- 250 ml (1 cup) milk

- zest of 1/2 orange

- zest of 1/2 pink grapefruit

- 50 g (2 oz.) candied orange peel

- 50 ml (3 Tbsp.) Glen Deveron 10 year old Whisky or another single malt

- 1/2 tsp. dark brown sugar

Method

Place the puff pastry into a tart pan, leaving the parchment paper underneath.
Fill with dried beans and bake in a 200° C (400° F) oven for about 20 minutes.
Remove the dried beans and allow to cool.
In a saucepan, bring the milk, 40 g powdered sugar and orange zest to a boil. Let infuse for a few minutes.
In a bowl, whisk together the egg yolks with 40 g sugar until light and pale.
Blend in the cornstarch, then whisk in the hot milk.
Return the mixture to the saucepan and thicken over low heat, stirring constantly.
Pour into a bowl, add the whisky and allow to cool.
Fill the tart shell with the citrus cream, sprinkle with brown sugar to balance the bitterness and decorate with the candied orange peel.

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