Citrus and Whiskey Tart
8 servings
50 minutes
Citrus and whiskey tart is a refined dessert that combines the brightness of citrus with the noble depth of whiskey. Its roots may trace back to gastronomic traditions inspired by the art of balancing flavors. The crispy puff pastry serves as an ideal base for a delicate cream infused with the aromas of orange, grapefruit, and single malt whiskey. The light sweetness of cane sugar harmoniously balances the citrus bitterness, creating a rich flavor profile. Candied oranges add a special touch, not only decorating the tart but also enhancing its fruity freshness. This dessert is perfect for an elegant dinner finale or leisurely enjoyment in a cozy setting. It can be served with a cup of strong tea or a glass of aged whiskey for complete flavor harmony.
1
Place parchment paper in the baking form. Lay out the puff pastry with small edges.
- Puff pastry: 230 g
2
Preheat the oven to 200 degrees. Place dry beans in the dough form and bake for 20 minutes.
- Chicken egg: 3 pieces
3
Remove the beans and let the dough cool.
4
Bring milk, 40 g of powdered sugar, and zest to a boil in a pot. Let it steep for a few minutes.
- Milk: 250 ml
- Icing sugar: 80 g
5
In a bowl, whisk the egg yolks with 40 g of powdered sugar until light and creamy. Add cornstarch and pour everything into hot milk.
- Chicken egg: 3 pieces
- Icing sugar: 80 g
- Cornstarch: 30 g
6
Return the mixture to the pot over low heat, stirring constantly until thickened.
7
Remove from heat and add whiskey. Let it cool.
- Single malt whisky: 30 ml
8
Fill the base with citrus cream, sprinkle with cane sugar to balance the bitterness, and decorate with candied orange peel.
- Candied orange peel: 50 g
- Cane sugar: 25 g
