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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- 4 egg yolks
- ½ cup sugar
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1½ teaspoons ground ginger
- ⅛ teaspoon salt
- 1 tablespoon salted butter
- 1½ teaspoons vanilla extract
- ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
- 5 thin slices grapefruit, rind removed
- 5 thin slices orange, rind removed
- Garnish: simple syrup*, pomegranate arils, fresh mint
- In a medium bowl, combine egg yolks and sugar, whisking well.
- 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.
- 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.
- Preheat oven to 450°.
- Lightly spray an 11-inch tart pan with removable bottom with cooking spray.
- 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.
- Prick bottom of pie dough with a fork to prevent puffing while baking.
- Bake until golden brown, 7 to 9 minutes. Let cool completely.
- Spread ginger cream into prepared tart shell, smoothing to create a level surface. Lay grapefruit and orange slices over custard.
- Garnish citrus slices with simple syrup, pomegranate arils, and mint, if desired.
- Serve immediately.
- *To make simple syrup, combine equal parts hot water and sugar, stirring until sugar dissolves. Let cool to room temperature.
- • 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.
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