CITRUS CURD TART WITH ALMOND SHORTBREAD CRUST

Makes: 10 slices

Crust:

1/2 cup butter, softened

1/2 cup brown sugar

1 tsp pure vanilla extract

1/2 tsp pure almond extract

3/4 cup all-purpose flour

3/4 cup almond flour/ground almonds

1/2 tsp salt

Filling:

4 large eggs, room temperature

4 large yolks, room temperature

2/3 cup granulated sugar

zest and juice of 3 oranges (about 3/4 cup juice)

juice of 2 limes (about 1/4 cup)

10 tbsp butter, cut into halfinch cubes

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and extracts on medium speed. When nice and fluffy, add the flour, almond flour, and salt. Mix until just combined but still a little crumbly.

2. Remove the dough from the mixing bowl onto a lightly floured surface and knead a few times until it forms a smooth ball. Flatten into a disc, wrap in plastic and refrigerate for one hour.

3. Preheat the oven to 350 F.

4. Place the shortbread disc between two sheets of parchment paper. Roll it to a thickness of 1/8-inch thick, and about 11-inches round. Carefully fit it into a 10-inch tart pan with a removable bottom. Press it into the shape of the pan. Use a fork and poke holes all over the surface and sides of the tart. Bake for 13-15 minutes until the crust is lightly golden. Remove from the oven and let cool completely on a wire rack.

5. To make the curd filling:

In a heavy-bottomed saucepan — off the heat — whisk together the whole eggs and the yolks with the sugar. Make sure they are well combined. Add the orange zest and citrus juice, whisking well. Then add the cubes of butter. Put the pan over medium heat and stir constantly with a rubber spatula. The thickening process takes about 7-10 minutes, but do take the pan off the heat occasionally to prevent it from getting too hot and scorching on the bottom. If this begins to happen, lower the heat. I like to swipe my finger across the spatula and if the curd holds the line and doesn't drip down, then it has thickened enough.

6. Take the curd off the heat and whisk for 30 seconds longer. Pour through a fine mesh sieve into a shallow bowl. This will catch any eggy bits and the zest. Immediately cover the curd with plastic wrap so that it's pressed right against the surface (this will stop it from forming a skin). Place the bowl in the fridge for 30 minutes.

7. Once the filling has cooled, but when it's not yet solid, scrape it into the cooled shortbread crust and spread evenly. Let the tart set further in the fridge for at least four hours, but preferably overnight, before unmolding.

8. Garnish with orange segments, fresh berries, and mint, if you like. Cut into 10 slices and serve.