This recipe was created by the amazing Emily Lycopolus!
Gluten Free Citrus Tart
As delicious as it is beautiful, this tart is a fresh bright pop of flavour. Perfect for afternoon tea,
or an evening dessert, it is so simple to make it need not be saved for a special occasion. The
base is created in a small blender or food processor, and while it is baking the curd is mixed
together on the stove, once combined it only needs a few hours to set and cool. The Pistachio
butter adds a richness and is the perfect binder for the nut crust. It is more tart than sweet and
every bite is bold and satisfyingly filled with flavour, from bright citrus to rich pistachio.
¾ cup shelled pistachios
¼ cup pistachio butter
¼ cup granulated sugar
1 mandarin orange
2/3 cup granulated sugar
1 Tbsp cornstarch
¼ cup lime juice
Preheat the oven to 375°F.
In the bowl of a food processor or blender, pulse the nuts to make a coarse meal. Add the pistachio butter, sugar and egg and blend to create a thick paste like crust. It will be sticky and that is ok.
Spray an 8-inch tart pan with cooking spray. Spoon all of the pistachio crust into the tart pan. To prevent your fingers from getting way too sticky when forming the crust, cut a large piece of plastic wrap and spray one side with cooking spray. Place the plastic wrap, cooking spray side down, on top of the tart shell. Gently start to flatten and push the pistachio crust, forming an even layer on the bottom of the pan, and up the sides. The crust needs be about ¼ inch thick. When the crust is evenly pressed into the pan, remove the plastic wrap. Place in the preheated oven and bake for 10 minutes. The crust will rise a little and be lightly golden around the edges and on top. Remove from the oven and set aside.
While the crust is baking, slice the mandarin orange as thinly as possible, discard the ends and any seeds. Place the orange slices in a blender and purée, creating a pulpy liquid mixture.
In a medium sized pot whisk the sugar and cornstarch, until the mixture is lump free, add the puréed mandarin orange, eggs and lime juice. Whisk until fully combined and the mixture is slightly frothy. Place the pot over medium heat and bring to a low boil, stirring constantly. Boil for one minute, then remove from heat. The curd will be lightly thickened and no longer chalky in colour, it will be bright and vibrant. Pour the curd through a fine mesh strainer into a liquid measuring cup, to remove any larger pieces of mandarin zest.
Pour the strained curd into the prepared tart shell and smooth the top. Let rest, uncovered in the fridge for at least 3 hours to set.
The tart will store in the fridge for up to one week, although it has always been devoured the moment it’s served.