Inspired by the amazing seasonal produce available in San Francisco, I originally developed a variation of this tart for a community event that I co-host at 18 Reasons in San Francisco, called DIY Desserts. The tart requires making three components, the tart shell, and two different curds piped into the tart shell. Though it seems labor intensive, it is just a few extra steps, resulting is a stunning dessert for a special occasion.
You’ll notice that the recipe calls for arrowroot flour. You may be tempted to substitute out cornstarch but I recommend against that. Cornstarch doesn’t thicken as well as arrowroot in acidic conditions and might separate out in the freezer.
The crust recipe makes enough crust for two tarts. You can freeze the second crust, well wrapped in plastic wrap for up to a month. —eatthelove