Citrus Custard Tart with Dried Orange Wheels

Method 7 steps

1. 01

   Rub the butter into the flour and powdered sugar until sandy, add the yolk and water and knead briefly into a dough. Chill 30 minutes.

2. 02

   Roll the dough to fit a 9-inch fluted tart pan, trim, chill 15 minutes, then line with parchment and baking beans.

3. 03

   Blind bake at 375 F for 15 minutes, remove the beans and bake 8 minutes more until golden. Lower the oven to 300 F.

4. 04

   Whisk the eggs, sugar, lemon juice and zest until combined, then whisk in 2/3 cup cream and strain into a jug.

5. 05

   Set the shell on the oven rack and pour in the custard to the rim. Bake 25 to 30 minutes until set at the edges with a faint wobble in the middle.

6. 06

   Cool completely, then chill 2 hours so it slices cleanly.

7. 07

   Whip the remaining cream to stiff peaks, pipe small rosettes along one edge and tuck in the dried orange slices and mint leaves.

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