Citrus Pot O Gold

Brighten up your dessert table with the irresistibly zesty "Citrus Pot O Gold," a perfectly balanced tart that marries buttery shortbread crust with a creamy citrus custard. This vibrant creation combines fresh orange and lemon juices, their accompanying zests, and a touch of heavy cream to create a silky, sunlit filling that melts in your mouth. The golden-hued tart is nestled in a crumbly, lightly salted crust baked to perfection, then dusted with a whisper of powdered sugar for an elegant finish. Ready in just an hour, this tangy-sweet masterpiece is ideal for spring gatherings, summer soirees, or any time you crave a refreshing, citrus-infused treat. Make this radiant dessert your go-to for an easy yet dazzling way to impress guests!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 170 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 240 grams All-purpose flour
• 1 teaspoon Salt
• 3 large Eggs
• 2 large Egg yolks
• 120 milliliters Fresh orange juice
• 60 milliliters Fresh lemon juice
• 1 tablespoon Orange zest
• 1 tablespoon Lemon zest
• 120 milliliters Heavy cream
• 15 grams Powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a 9-inch tart pan or pie dish and set it aside.

Step 2

In a large mixing bowl, cream together 170 grams of softened unsalted butter and 50 grams of granulated sugar until light and fluffy.

Step 3

Add 240 grams of all-purpose flour and 1 teaspoon of salt to the butter mixture. Mix until the dough comes together but is still slightly crumbly.

Step 4

Press the dough evenly into the prepared tart pan, ensuring it covers the base and slightly up the sides.

Step 5

Prick the base of the dough several times with a fork to prevent puffing during baking. Bake the crust in the preheated oven for 15-18 minutes or until lightly golden. Remove and set aside to cool.

Step 6

In a separate mixing bowl, whisk together 150 grams of granulated sugar, 3 large eggs, and 2 large egg yolks until smooth.

Step 7

Add 120 milliliters of fresh orange juice, 60 milliliters of fresh lemon juice, 1 tablespoon of orange zest, 1 tablespoon of lemon zest, and 120 milliliters of heavy cream to the egg mixture. Whisk until fully combined.

Step 8

Pour the citrus mixture into the cooled shortbread crust. Carefully transfer the tart to the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.

Step 9

Remove the tart from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator to chill for at least 2 hours.

Step 10

Once set, dust the top of the tart with 15 grams of powdered sugar for a decorative finish. Slice and serve to enjoy the bright, citrusy flavors!

Nutrition Facts

Serving size	(936g)

Amount per serving	% Daily Value*
Calories	3320.3

Total Fat 190.1g	0%
Saturated Fat 114.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 860.1mg	0%
Sodium 2444.0mg	0%
Total Carbohydrate 370.1g	0%
Dietary Fiber 9.7g	0%
Total Sugars 177.6g
Protein 33.2g	0%

Vitamin D 36.6IU	0%
Calcium 153.8mg	0%
Iron 12.6mg	0%
Potassium 663.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 4.0%

Carbs: 44.5%