Candied Winter Citrus Tart With Vanilla Custard, Dark Chocolate, & Flaked Salt In A Whole Wheat Almond Shortbread Crust

  1. For the Crust: In the bowl of an electric mixer, cream the butter until it is smooth.rnAdd the sugar and almond extract and beat to combine. Scrape down the bowl of your mixer.rnAdd the flours and salt and mix only until incorporated. Do not overmix or your crust will become tough.rnScrape down the mixer and gather the dough.Allow the dough to chill in the refrigerator for half an hour. rnPreheat your oven to 350 degrees F.rnPress about 3/4 of the dough into a 10" tart pan with your fingers, working it into the corners and up the side of the pan. Trim off any excess dough at the top of the pan with a sharp knife and reserve it for cookies.rnPrick the bottom of the crust with a fork.rnPlace a sheet of parchment paper into the tart and fill it with dried beans or lentils or rice or pie weights.rnBake the pastry for 15 minutes.rnRemove it from the oven and carefully pour out whatever you used to fill it onto a sheet of aluminum foil or parchment. The beans or lentils or rice may be used again for this purpose.rnCarefully peel away the parchment and discard it.rnReturn the tart shell to the oven and bake for 10 minutes more, or until is it pale golden brown.rnAllow the pastry to cool to room temperature before filling it.
  2. For the Dark Chocolate Ganache: Place the chocolate and the cream in a small bowl or saucepan. rnMicrowave for 30 seconds at a time at half power, stirring between intervals, until the chocolate is melted. Or warm on the stove over lowest heat, stirring constantly.rnStir until silky.
  3. For the Vanilla Custard: Place the egg yolks in a small saucepan and give them a whisk.rnPlace the sugar and cornstarch into a small bowl.rnScrape the vanilla seeds from the vanilla bean with the dull side of a knife and add them to the sugar and cornstarch.rnPinch the vanilla seeds into the sugar and cornstarch. rnWhisk the vanilla sugar and cornstarch into the egg yolks and slowly whisk in the cream.rnStir constantly over low heat until the custard is thick and silky.
  4. For the Candied Citrus: Place the water and sugar and the vanilla pod leftover from making the vanilla custard in a large pan. Stir together.rnBring to a boil over high heat.rnSlice the fruit into thin slices, 1/8 to 1/4-inch thick.rnPlace the fruit into the sugar syrup and lower the heat to medium low. Simmer for about 50 minutes, stirring every 10 minutes. The fruit will be translucent when it is ready.rnTransfer the slices to sheets of waxed paper or silicone mats and cool to room temperature.
  5. For the Tart: Make the tart shell.rnMake the ganache.rnInto the cool tart shell which you have removed from the pan, pour a very thin layer of the dark chocolate ganache. Spread it evenly with a spatula.rnPlace the tart in the refrigerator while you make the custard. If you have made the custard ahead of time, chill the tart after adding the layer of chocolate until it is set.rnPour in a layer of the vanilla custard and smooth the top.rnChill the tart in the refrigerator while you candy the citrus slices. If you have made them ahead, you may place them on top immediately.rnArrange the candied citrus slices in a pretty pattern on top of the custard.rnScatter a few flakes of salt on top of the tart.rnrnThis tart is best served the day it is made. Serve at room temperature.

shortbread, unsalted butter, turbinado sugar, almond, flour, whole wheat pastry flour, almond flour, chocolate ganache, chocolate, heavy cream, vanilla custard, egg yolks, sugar, cornstarch, vanilla bean, heavy cream, water, sugar, grapefruit, orange, oranges, tangerines, kumquats, salt

Taken from food52.com/recipes/10186-candied-winter-citrus-tart-with-vanilla-custard-dark-chocolate-flaked-salt-in-a-whole-wheat-almond-shortbread-crust (may not work)

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