Custard Citrus Tart

• Custard Filling
• 9 ounces eggs
• 4 ounces sugar
• 1/4 teaspoon salt
• 1 1/4 pints milk
• 1/4 teaspoon nutmeg
• 1 tablespoon Grand Marnier
• Pie Dough
• 20 ounces pastry flour
• 13 ounces shortening
• 5 ounces water, cold
• 2 teaspoons salt
• 1 ounce sugar
• 2 tablespoons citrus zest (lemon, lime, orange, grapefruit, etc.)

1. Make the pie dough, combine shortening and flour. Mix salt and sugar into water and combine with flour mixture. Roll out, lay over pie pans and line them with the dough. Let rest for 3-4 hours.
2. Make the custard filling, combine eggs, sugar, salt, nutmeg and Grand Marnier. Blend, then stir in milk, removing foam as necessary. Place custard filling into pie shells. Bake at 450u0b0F for 15 minutes, then reduce to 325u0b0F and bake for 20-30 minutes or until pie has set.
3. Supreme an orange and grapefruit. Place on top of baked pie, when cooled, facing the same direction in an alternate pattern.

custard filling, eggs, sugar, salt, milk, nutmeg, grand marnier, pie dough, pastry flour, shortening, water, salt, sugar, citrus zest

Taken from food52.com/recipes/15802-custard-citrus-tart (may not work)