Citrus Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the beaten egg and pulse. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind bake the crust
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with removable bottom. Press into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake for another 5-7 minutes until lightly golden. Cool slightly.
3. Prepare the citrus filling
   Reduce oven temperature to 325°F (165°C). In a large bowl, whisk together eggs and sugar until well combined. Add all citrus juices and zest, whisking until smooth. Slowly whisk in the heavy cream until fully incorporated. The mixture should be smooth and slightly thickened.
4. Bake the tart
   Place the partially baked tart shell on a baking sheet. Carefully pour the citrus filling into the shell. Bake for 20-25 minutes, or until the filling is just set but still has a slight wobble in the center. The filling should not be liquid but should have a gentle jiggle similar to set gelatin.
5. Cool and set
   Remove the tart from the oven and allow it to cool completely on a wire rack at room temperature, about 1 hour. Then refrigerate for at least 2 hours or overnight to fully set the filling. This cooling process is crucial for achieving the perfect texture.
6. Serve and garnish
   Before serving, carefully remove the tart from the pan. If desired, garnish with fresh berries, mint leaves, or a light dusting of powdered sugar. For the best flavor and texture, allow the tart to sit at room temperature for 15-20 minutes before slicing and serving.