June 29, 2018 • RECIPE
Hello, Sugar: Strawberry Banke’s Summery Citrus Tart
If you’ve been reading the Love, Reese blog, you may remember our Derby party with Kristin Chambless and Laura Boyd.
That party had a certain dish we couldn’t stop thinking about: Laura’s Citrus Tart.
For those who missed the mint juleps and Derby fun, Laura is a Charleston-based decorator and talent behind the food and entertaining blog Strawberry Banke. It’s there where she “keeps [her] hand in cooking” and shares “party planning secrets from years in the business.”
Thanks to Laura’s many talents, this Citrus Tart is both delicious and photogenic.
Hear more from Laura and get her Citrus Tart recipe (perfect for any summer entertaining moment) below.
Tell us about this recipe.
This was one of the first dessert recipes I learned at cooking school; it’s made with a simple shortcrust pastry and a custardy filling. It’s one of my go-tos, as it is so simple but always feels a little fancy just in the way that it is delicate, delicious, and so silky smooth.
Describe the recipe in one word.
Are there any alternate ways you could make this tart?
Since the recipe is such a basic tart recipe, you could certainly switch up the flavor by substituting the same amount of citrus juice for another fruit juice (grapefruit would be delicious, or you could puree raspberries for a lovely flavor).
Of course, there is a lot of trial and error with recipe testing, so just have fun experimenting and don’t get discouraged if it’s a total fail. Sometimes the best recipes come from kitchen mishaps and happy accidents!
What makes it the perfect summer dessert?
Everyone eats a little lighter in the summertime when the heat is heavy, so serving something light and refreshing, whether it’s a citrus dessert or a cool ice cream, is always appreciated when you are trying to beat the heat!
Recipe for Strawberry Banke’s Citrus Tart
Recipes from Ballymaloe Cookery School, adapted by Laura Boyd/Strawberry Banke Studio
Shortcrust Pastry Ingredients
8 ounces flour, sifted
1-2 tbsp fine caster sugar or powdered sugar
5 ounces good quality salted butter (keep very cold)
1 beaten organic egg mixed with a little water
Baking/pie weights or large uncooked beans (for blind baking)
Put the flour, sugar, and butter in a food processor and pulse slowly until the butter resembles breadcrumbs.
Add half of the beaten egg mixture and continue to process briefly until the dough just begins to come together (you may need to add a little more egg, but not too much as the mixture should be just moist enough to come together).
With your hands, flatten out the ball of dough until it is about 1 inch thick, then wrap it in plastic wrap or place it in a plastic bag and leave it to rest in the fridge for at least 30 minutes (or, if you are pressed for time, pop it in the freezer for 10-15 minutes) before using. You want that butter to get nice and cold again for a light, flaky pastry!
3 eggs, 1 yolk
Zest of 2 lemons, juice of 3 lemons
Juice of 1 orange
1/4 cup of heavy cream
5 1/2 ounces of sugar
Fresh berries, mint, edible flowers, or candied lemon peel for garnish
Preheat the oven to 350F.
On a floured surface, roll the chilled pastry out until is about 1/8” thick (place tart shell on top to make sure it is large enough—you should have about 3 inches larger than the tin on each side).
Roll the pastry around your rolling pin in order to carefully lift off the counter—slowly unroll the pastry, centered over the tin. Carefully press the pastry evenly into the tart tin so that all sides are even thickness.
Patch any holes so the filling doesn’t leak out. Top the pastry with a piece of aluminum foil, then add beans or pie weights on top. Bake for 15-20 minutes, or until it is just golden. The tart should be 3/4 cooked.
Remove beans, paint base with a little egg white and replace in oven for 3-5 minutes. When it is fully cooked, let it cool while the filling is prepared. Lower the oven temperature to 325F.
Whisk all the ingredients for the tart filling together: the eggs, lemon juice and zest, orange juice, cream, and sugar.
Strain the mixture through a fine sieve to make sure the filling is silky smooth. Skim off any froth from the top, and pour most of it into the tart shell.
Bake the tart, watching carefully that the crust doesn’t become too brown, and the filling doesn’t overcook (if the crust is getting too brown and the filling needs a little more time, you can always place a little tin foil around the crust to shield it from the heat while the filling continues to cook).
This should take about 25 to 35 minutes. Check the firmness of the filling by giving the tin a little shake. Continue cooking until the filling is completely set and no longer “wiggles.”
Take the tart tin out of the oven and place on a cooling rack until it becomes lukewarm.
Carefully remove the slightly warm tart from the tart tin and leave on a cooling rack until fully cooled and set.
This tart is lovely when chilled in the refrigerator and served at a slightly cooler room temp as well. Garnish with fresh berries, mint, and flowers, or candied lemon peel.
Photography by Julie Livingston Photography