Lemon-Orange Tart

Name: Lemon-Orange Tart
Cook time: 1 min
Total time: 1 min
Ingredients: 161 grams (¾ cup) white sugar; 2 tablespoons grated lemon zest, plus ½ cup lemon juice; 1 teaspoon grated orange zest, plus ¼ cup orange juice; Pinch of table salt; 3 large eggs, plus 3 large egg yolks; 1/2 cup heavy cream; 1 Almond Tart Shell or Whole-Wheat Tart Shell, fully baked on a rimmed baking sheet

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Cook Time: 1 hours, 40 minutes

Total: 1 hours, 40 minutes

Servings: 5

Ingredients

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161 grams (¾ cup) white sugar2 tablespoons grated lemon zest, plus ½ cup lemon juice1 teaspoon grated orange zest, plus ¼ cup orange juicePinch of table salt3 large eggs, plus 3 large egg yolks1/2 cup heavy cream1 Almond Tart Shell or Whole-Wheat Tart Shell, fully baked on a rimmed baking sheet

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Instructions

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Step 1

Heat the oven to 325°F with a rack in the middle position. In a medium bowl, combine the sugar, both zests and the salt. Using your fingers, rub the zest into the sugar until fragrant and the mixture begins to clump. Add the whole eggs and yolks; whisk gently just until combined (avoid aerating the mixture). Whisk in the cream and both juices.

Step 2

Place the tart shell, still on a rimmed baking sheet, in the oven; warm for 5 to 10 minutes. Remove from the oven and immediately add the filling. Bake until the center of the filling jiggles slightly, 25 to 30 minutes.

Step 3

Cool completely on the baking sheet on a wire rack. The tart can be served at room temperature or chilled. To chill, refrigerate uncovered for 2 hours; if refrigerating for longer (the tart will keep for up to 2 days), tent with foil after about 2 hours. To serve, remove the outer metal ring and set the tart on a platter.