Tangerine Tart
 
Makes 1 (9-inch) tart
Ingredients
  • Basil Macadamia Dough (recipe below)
  • 1½ cups (360 grams) fresh tangerine juice
  • ¼ cup (8 grams) chopped fresh basil
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (42 grams) all-purpose flour
  • 4 large eggs (200 grams)
  • ½ cup (120 grams) whole milk
  • 1 tablespoon (2 grams) loosely packed tangerine zest
  • 2 tablespoons (28 grams) unsalted butter
  • ½ cup (120 grams) sour cream
  • 1 teaspoon (4 grams) vanilla extract
  • Brown Sugar Whipped Cream (recipe below)
Instructions
  1. Preheat oven to 325°F (170°C).
  2. Press Basil Macadamia Dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  3. Bake until lightly browned, about 15 minutes. Let cool slightly. Carefully remove paper and weights. Bake until light golden brown and firm, about 10 minutes more. Let cool completely.
  4. In a medium saucepan, bring tangerine juice and basil to a simmer over medium heat. Remove from heat, and let stand for 15 minutes. Strain mixture, discarding solids, and return juice to pan.
  5. Add sugar and flour to pan, whisking to combine. Whisk in eggs, milk, and zest. Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
  6. Remove from heat, and stir in butter until melted. Stir in sour cream and vanilla. Pour into prepared crust. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate overnight. Top with Brown Sugar Whipped Cream, if desired.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tangerine-tart/