Citrus-Topped Ginger Cream Tart

Citrus-Topped Ginger Cream Tart

A ginger cream filling, topped with fresh citrus fruit, makes a beautiful tart in Citrus-Topped Ginger Cream Tart.

Citrus-Topped Ginger Cream Tart
Yield: 6 to 8 servings
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  1. 4 egg yolks
  2. ½ cup sugar
  3. 2 cups whole milk
  4. 3 tablespoons cornstarch
  5. 1½ teaspoons ground ginger
  6. ⅛ teaspoon salt
  7. 1 tablespoon salted butter
  8. 1½ teaspoons vanilla extract
  9. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  10. 5 thin slices grapefruit, rind removed
  11. 5 thin slices orange, rind removed
  12. Garnish: simple syrup*, pomegranate arils, fresh mint
  1. In a medium bowl, combine egg yolks and sugar, whisking well.
  2. In a medium saucepan, heat milk to very hot but not boiling. Add hot milk, ¼ cup at a time, to egg mixture to temper, whisking constantly. Add cornstarch, ginger, and salt, whisking until incorporated. Strain mixture through a fine-mesh sieve.
  3. Return milk mixture to saucepan, and cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, and add 1 tablespoon butter and vanilla extract, whisking well. Transfer ginger cream to a heatproof bowl, and cover with plastic wrap, letting plastic touch surface of ginger cream. Refrigerate until very cold, 4 to 6 hours.
  4. Preheat oven to 450°.
  5. Lightly spray an 11-inch tart pan with removable bottom with cooking spray.
  6. On a lightly floured surface, unroll pie dough. Using a rolling pin, roll dough to a 14-inch circle. Press dough into bottom and up sides of prepared tart pan, trimming and discarding excess dough. Refrigerate for 30 minutes.
  7. Prick bottom of pie dough with a fork to prevent puffing while baking.
  8. Bake until golden brown, 7 to 9 minutes. Let cool completely.
  9. Spread ginger cream into prepared tart shell, smoothing to create a level surface. Lay grapefruit and orange slices over custard.
  10. Garnish citrus slices with simple syrup, pomegranate arils, and mint, if desired.
  11. Serve immediately.
  1. *To make simple syrup, combine equal parts hot water and sugar, stirring until sugar dissolves. Let cool to room temperature.
  2. • Crust and custard can be made a day in advance. Assemble tart no more than 30 minutes before serving so crust does not become soggy.
TeaTime Magazine
 From TeaTime November/December 2015


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