Peel of ½ orange and 2 tbsp Grand Marnier or peel of 1 lemon and its juice
Tart Dough
1egg yolk
2tbspice water
1tspvanilla
1 ¼cflour
1/3csugar
Pinchsalt
8tbscold butter
To Assemble the tart
Assorted fruits
Instructions
Make the custard.
Heat the milk, citrus peel and vanilla bean (if using) with the butter and salt in a medium saucepan until the butter has melted and the mixture is almost simmering.
Whisk together the egg yolks and sugar until very pale yellow. Add the cornstarch and whisk to mix well.
Remove the citrus peel and the vanilla bean from the milk mixture and with your mixer running, slowly pour in the heated milk mixture.
Immediately return the custard to the pan and place over medium heat. Stir constantly until the custard has thickened.
Remove the pan from the heat and pour the custard through a sieve into a bowl. You made need to use a rubber spatula to press it through.
Stir in the Grand Marnier or lemon juice (and vanilla extract if you are using it).
Cover with plastic wrap pressed directly onto the custard and refrigerate until needed (up to three days).
Make the pastry.
Put the flour, sugar and salt in the bowl of a food processor. Pulse once or twice to mix.
Add the butter and pulse in 7 second intervals until the mixture resembles sand.
Mix the egg yolk together with the ice water and, with the motor running, add it to the flour. Process until it just holds together. Add 1-2 tablespoons more flour if the mixture is very sticky.
Remove the dough from the processor, shape into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator. If the dough is quite cold, let it warm for about 30 minutes on the countertop.
Roll the dough out on a flour board. The dough will be sticky; you will need to flour the top of the dough and your rolling pin. Once the dough is rolled into the right shape (it should be an inch or more thick), carefully lift it into the tart pan. Press together any tears as needed.
Cover and refrigerate for an additional 30 minutes.
Preheat the oven to 350 degrees
Remove the tart from the refrigerator and line it with parchment paper and pastry weights.
Cook for 20 minutes then remove the weights and paper and cook for another 10 minutes until the tart is golden brown.
Cool completely on a wire rack and carefully remove the tart shell from the pan.
Assemble the tart
Have ready your fruits, cut and peeled as needed.
(If you want, draw an outline of the tart on a piece of parchment paper and create the fruit design on this then transfer the fruit to the tart.)
Fill the tart shell with the custard using a knife or offset spatula to spread it evenly.
Use the fruit to create a design on top of the custard.
Serve the custard immediately or refrigerate until needed.
Tart will keep for at least 3 days in the refrigerator.