Author Notes
After hearing about the contest I chose to highlight citrus as the key ingredient. As a lover of italian pastries I looked to a variation on cannoli cream as the custard and used a local jam to make the glaze. —eastendhomearts
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Ingredients
- Shortbread Crust
-
3 cups
flour
-
1/2 pound
butter
-
1
egg yolk
-
1/2 cup
sugar
-
1/4 cup
water
- Italian Sweet Cream filling and Fruit topping
-
1/2 cup
heavy cream
-
1/2 cup
ricotta cream
-
2 tablespoons
almond honey
-
3
oranges
-
1/2
pineapple
-
2 tablespoons
Really Good Apricot Jam
-
1 tablespoon
honey
-
1-2 tablespoons
water
Directions
- Shortbread Crust
-
With a mixer and the paddle attachment, mix the butter sugar and flour
-
add the egg yolk and mix till combined
-
add just enough of the 1/4 cup of water for the dough to come together
-
roll out the dough to 1/2 in thick, place in tart pan
-
prick dough with fork and place in oven 350 degreees for 15 min and 325 for 7 min
- Italian Sweet Cream filling and Fruit topping
-
In a mixer with the whisk attachment add a bit of the heavy cream and ricotta and stir to combine
-
Add honey and increase speed to medium high
-
Add the rest of the heavy cream and whip till like a whip cream approximately 3-5 minutes
-
Add 1/2 tsp cinnamon
-
Place cream on cooled shortbread crust
-
Remove rind of orange by cutting it off and removing the pith. Cut into slices horizontally
-
Remove rind of pineapple and cut into slices
-
Place fruit on tart by alternating layers of pineapple and orange
-
Mix together honey and apricot jam and water and place in microwave for 15 seconds . Stir to combine and pour over the tart
-
Serve and Enjoy
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