Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (60g) Powdered sugar
  • 0.5 cup (115g) Unsalted butter, cool but pliable
  • 1 Large egg yolk
  • 1 tbsp Heavy cream
  • 0.5 tsp Kosher salt
  • 0.75 cup (180ml) Freshly squeezed orange juice
  • 2 tbsp Lemon juice
  • 2 tbsp Orange zest, microplaned
  • 0.75 cup (150g) Granulated sugar
  • 3 Large eggs
  • 2 Large egg yolks
  • 0.75 cup (170g) Unsalted butter, cubed and chilled

Instructions:

  1. Whisk flour and powdered sugar. Combine 190g flour, 60g powdered sugar, and 0.5 tsp salt in a large bowl.
  2. Cut in the butter. Add 115g cool butter. Rub with fingertips until it looks like coarse crumbs. Note: Stop before it becomes a paste.
  3. Bind the dough. Mix 1 egg yolk and 1 tbsp heavy cream into the flour.
  4. Form and chill. Press the dough into a disk, wrap it, and chill for 30 minutes.
  5. Roll and fit. Roll the dough to 3mm thickness and fit it into your tart pan.
  6. Blind bake. Line with parchment and weights. Bake 15 minutes at 175°C until the edges are pale gold.
  7. Combine juices and zest. Mix 180ml orange juice, 2 tbsp lemon juice, and 2 tbsp zest.
  8. Whisk eggs and sugar. In a separate bowl, whisk 3 eggs, 2 yolks, and 150g granulated sugar until pale and slightly thickened.
  9. Temper the mixture. Slowly pour the juice into the egg mixture while whisking constantly.
  10. Add the butter. Whisk in the 170g cubed, chilled butter one piece at a time.
  11. The final bake. Pour the mixture into the pre baked shell. Bake 25 minutes until the edges are set but the center wobbles slightly.