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Thin Citrus and Whisky TartTheWorldWideGourmet.com

Total time: 30 to 60 min

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:214.4 kcal

Proteins:4.7 g

Fats:8 g

Carbohydrate:27 g

Fibers:0.2 g

Sugar:19.7 g

Cholesterol:109.3 mg

Sodium:91.5 mg

Calcium:59.1 mg

Energy:373 kcal

Proteins:8.2 g

Fats:13.9 g

Carbohydrate:46.9 g

Fibers:0.4 g

Sugar:34.3 g

Cholesterol:190.2 mg

Sodium:159.3 mg

Calcium:102.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

roll of puff pastry

3

eggs

80

g

powdered sugar

20

g

butter

30

g

cornstarch

250

ml

milk

zest of 1/2 orange

zest of 1/2 pink grapefruit

50

g

candied orange peel

50

ml

glen deveron 10 year old whisky or another single malt

2.5

ml

dark brown sugar

METHOD

  1. Place the puff pastry into a tart pan, leaving the parchment paper underneath.
  2. Fill with dried beans and bake in a 200° C (400° F) oven for about 20 minutes.
  3. Remove the dried beans and allow to cool.
  4. In a saucepan, bring the milk, 40 g powdered sugar and orange zest to a boil. Let infuse for a few minutes.
  5. In a bowl, whisk together the egg yolks with 40 g sugar until light and pale.
  6. Blend in the cornstarch, then whisk in the hot milk.
  7. Return the mixture to the saucepan and thicken over low heat, stirring constantly.
  8. Pour into a bowl, add the whisky and allow to cool.
  9. Fill the tart shell with the citrus cream, sprinkle with brown sugar to balance the bitterness and decorate with the candied orange peel.


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