Thin Citrus and Whisky Tart Recipe
Thin Citrus and Whisky Tart
Total time: 30 to 60 minutes
Difficulty: Easy
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
  1. Place the puff pastry into a tart pan, leaving the parchment paper underneath.
  2. Fill with dried beans and bake in a 200° C (400° F) oven for about 20 minutes.
  3. Remove the dried beans and allow to cool.
  4. In a saucepan, bring the milk, 40 g powdered sugar and orange zest to a boil. Let infuse for a few minutes.
  5. In a bowl, whisk together the egg yolks with 40 g sugar until light and pale.
  6. Blend in the cornstarch, then whisk in the hot milk.
  7. Return the mixture to the saucepan and thicken over low heat, stirring constantly.
  8. Pour into a bowl, add the whisky and allow to cool.
  9. 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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