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Striped Citrus Tart » Simple and Healthy Recipe! ✅

Cold cakes offer the opportunity to easily layer flavors within a crust. By letting one curd solidify before adding the next, you can create a cake that reveals beautiful streaks when cut. You can substitute any citrus juice for layers here; keep in mind that some flavors, like lemon and lime, won’t have much of a color difference, but you can always add a drop or two of food coloring if you want to tell them apart! To really take this over the top, finish it off with lots of meringue.

Taken from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Reproduced with permission from Houghton Mifflin Harcourt. All rights reserved. —Erin Jeanne McDowell

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Striped citrus cake

ingredients
  • Blood orange curd:
  • 4 tablespoons (56 grams) unsalted butter

  • 1/2 cup (99 grams) granulated sugar

  • ¼ (28 grams) cornstarch

  • 1 cup (226 grams) freshly squeezed blood orange juice

  • 3 large egg yolks (64 grams).

  • Pinch fine sea salt

  • 1 blind tart, completely cooled

  • Grapefruit Curd:
  • 4 tablespoons (56 grams) unsalted butter

  • 1/2 cup (99 grams) granulated sugar

  • 4 tablespoons (28 grams) cornstarch

  • 1 cup (226 grams) freshly squeezed grapefruit juice (preferably ruby ​​red)

  • 3 large egg yolks (64 grams).

  • Pinch fine sea salt

  • (tangerine (or orange) curd)

  • 4 tablespoons (56 grams) unsalted butter

  • 1/2 cup (99 grams) granulated sugar

  • 4 tablespoons (28 grams) cornstarch

  • 1 cup (226 grams) freshly squeezed mandarin (or orange) juice

  • 3 large egg yolks (64 grams).

  • Pinch fine sea salt

Indications
  1. Prepare the blood orange curd: In a saucepan, melt the butter over medium heat. In a small bowl, beat the sugar and cornstarch to combine.

  2. Reduce heat to medium-low. Add the sugar mixture to the pot, along with the blood orange juice, egg yolks, and salt. Continue cooking, whisking constantly, until the curds begin to thicken, 1 to 2 minutes.

  3. Switch to a silicone spatula and continue cooking, stirring constantly (be sure to get to the edges and corners of the pot), until the curds thicken and bubbles of fat begin to break the surface in the center of the pot, 2 to 3 minutes more.

  4. Strain the hot curd into the prepared and cooled pie crust and spread into an even layer. Press a piece of cling film directly onto the surface of the filling and transfer to the refrigerator to chill for 30-45 minutes. Wash pot and strainer; you will use them again.

  5. Make Grapefruit Curd: Repeat steps 1 through 3 to make the curd. Strain grapefruit curd over cooled blood orange curd and spread in an even layer. Press a piece of cling film directly onto the surface of the filling and transfer to the refrigerator to chill for 30-45 minutes. Wash pot and strainer; you will use them one last time!

  6. Make the mandarin curd: Repeat steps 1 through 3 to make the curd. Strain mandarin curd over cooled blood orange curd and spread in an even layer. Press a piece of cling film directly onto the surface of the filling and transfer to the refrigerator to chill for at least 2 hours (and up to 24 hours).

  7. Refrigerate until ready to cut and serve.

I always have three types of hot sauce in my bag. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in puff pastry. My latest cookbook, The Book on Pie, was released on November 10, 2020 and my pie merch collaboration with Food52 is also available: https://food52.com/shop/merchants/manifest-food52/food52-x -erin-mcdowell

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