Step 1

Add the eggs and cream to a medium bowl and whisk together until combined.

Step 2

In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.

Step 3

Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.

Step 4

Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.

Step 7

Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.

Step 8

Cool completely on a wire rack before filling.

Step 9

In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.