Citrus Tart with Candied Zest
Share
Pairs perfectly with Bee's Knees — Botanical gin, organic wildflower honey, clarified lemon, yuzu & Meyer lemon zest, lavender
Dessert | 8 servings
This show-stopping tart is a celebration of bright citrus flavors that directly complement the Bee's Knees' zesty character. A crisp butter crust cradles silken citrus curd studded with candied zest, creating layers of flavor and texture that echo every note of your cocktail. It's the kind of dessert that makes people linger over the table.
Ingredients
- For crust: 1¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 3 tablespoons granulated sugar
- ½ teaspoon sea salt
- 1 large egg yolk
- 2-3 tablespoons ice water
- For filling: 4 tablespoons unsalted butter
- ¼ cup honey
- 3 large eggs
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- 2 teaspoons yuzu juice (or additional lemon)
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- For candied zest: zest from 1 lemon and 1 lime
- ½ cup granulated sugar
- ½ cup water
Instructions
- For candied zest: combine sugar and water in a saucepan and bring to a boil. Add lemon and lime zest and simmer for 5 minutes. Drain on parchment paper and let dry completely.
- Make tart crust: combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse breadcrumbs.
- Stir in egg yolk and add ice water a tablespoon at a time until dough just comes together.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°F.
- Roll out dough and fit into a 9-inch tart pan with removable bottom. Prick all over with a fork.
- Blind bake for 12 minutes, then remove foil and weights and bake 5 minutes more.
- Make filling: combine butter and honey in a heatproof bowl set over simmering water. Whisk in eggs one at a time.
- Add lemon juice, lime juice, and yuzu juice. Continue whisking until thickened, about 8-10 minutes.
- Stir in lemon and lime zest. Pour into baked crust.
- Bake for 10-12 minutes until filling is just set but still slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours.
- Top with candied citrus zest just before serving.
