The changing of the season is upon us. Winter is gone and Spring has finally, finally arrived. This means my tastebuds are ready for a change too. Out with the heavy comfort foods and in with light, refreshing warm weather, summertime feeling ones. What’s on the dessert menu this time of year? Citrus fruits!
The Sweet & The Sour
Citrus fruits make you pucker, but are always a wonderful ingredient to add to desserts. Added with a bit of sweetness, the combination sweet and sour is amazing, however, amazing is an understatement for my Triple Citrus Tart consisting of lime, lemon and grapefruit. I made this particular dessert for Easter and it was a hit. It’s was not only super tasty, but pleasing to the eyes as well, with its vibrant Spring colors. Mind you, I did use food coloring to achieve this look, but it’s your call when you make it. If you want the all-natural route without using food dye, believe me, it tastes just as incredible and still looks gorgeous! My tart was seriously gone in seconds and I’ve never had so many compliments before.
What Makes a Triple Citrus Tart
So what makes up this glorious triple citrus tart? To break it down, the first layer is a traditional graham cracker crust, then filled with a creamy dense citrus filling (three different kinds); essentially a curd or custard having the consistency of key lime pie. It’s then topped with a lavish amount of sweetened whipped cream and garnished with the zest and slices of the citrus used. It’s stunning and so delicious!
One Bite is Never Enough
Take one bite and suddenly it becomes irresistible. Since it’s a triple citrus tart, there’s more to love. There’s complete love for the lime, but then you must try the lemon and then the sweet grapefruit, and then…you circle back around and around. Such a vicious cycle! It’s rich, dense and so incredibly smooth, but it has a light feeling about it. I guess because the nature of citrus being refreshing and the tart being topped with a generous amount of whipped cream. It’s the perfect marriage of tangy, tart, but perfectly sweet all in one bite. Describing it just doesn’t do it justice. Every bite is heaven.
Let’s Start Baking
It’s fairly simple to put together.
Step 1: Make graham cracker crust. Food process graham crackers with melted butter and sugar until it resembles wet sand. Press into the tart pan and par-bake to set (bake it until it’s almost set, but not completely baked). Cool. Note: As far a the vessel you decide to use, you may use a pie pan, tart pan or cake pan. Just adjust the amount of graham crust as needed. You may not need to use it all.
Step 2: Meanwhile, make the filling. It’s basically a key lime pie filling with a little flair. I made the base mixture, omitting the juice, and divided it into three equal portions.
Step 3: I then added lime juice to one bowl, lemon to another and grapefruit to the last, but feel free to use whatever citrus your tastebuds desire.
Step 4: Add the corresponding food colors to match the fruits used and pour into the cooled graham cracker crust. I made a couple foil dividers so I could achieve the most straight line as I possibly could without bleeding together. You may swirl them slightly together as well, but I found the lime overpowers the rest of the flavors.
Step 5: Once I put it in the oven I pulled the foil dividers out and let it bake to perfection. Once set and baked completely, cool in the refrigerator for 2-4 hours, or overnight, which works best.
Step 6: When you’re ready to serve, make a slightly sweetened whipped cream to decorate the top. Finish with lime, lemon and grapefruit zest to indicate what you’re eating and to make the flavors pop.
Don’t be intimidated, it’s really quite simple. Use whatever citrus fruits you’d like as well. Get creative and enjoy!
If you’re in the mood for more refreshing Spring desserts look no further. Try these other great recipes.
Graham Cracker Crust
A sweet, buttery graham crust that serves as a base to many pies, cheesecakes and many other desserts.
- 1 Box Graham crackers 14.4 oz.
- 12 Oz. Unsalted Butter Melted
- 2 Tbsp Granulated Sugar
1. Place graham crackers into a food processor and process until it resembles sand.
2. Transfer into a large bowl. Add sugar and melted butter. Mix until it looks like wet sand.
3. Pour into a pie dish, tart pan or cake pan and press up against the sides and bottom.
4. Par-bake at 350 degrees Fahrenheit for 10 – 15 minutes. Cool.
Triple Citrus Tart Filling
Sweet and tangy, this tart will sure to please your guests.
- 28 Oz. Sweetened Condensed Milk 2 (14oz.) cans
- 1/2 Cup Sour Cream
- 3 Each Egg Yolks
- 1/4 Cup Lime Juice
- 1/4 Cup Lemon Juice
- 1/4 Cup Grapefruit Juice
- 1 Tbsp Lime Zest
- 1 Tbsp Lemon Zest
- 1 Tbsp Orange Zest
1. In a large bowl, whisk together the sweetened condensed milk, sour cream and egg yolks.
2. Divide mixture equally into three separate bowls.
3. In the first bowl, add the lime juice and lime zest. Mix well.
4. In the second bowl, add the lemon juice and lemon zest. Mix well.
5. In the third bowl add the grapefruit juice and grapefruit zest. Mix well.
6. Pour into prepared graham cracker crust. Use foil, fold into little strips, as a barrier when pouring the mixtures into the crust to keep them separated. Remove before you put it into the oven.
7. Place into a 350 degree Fahrenheit oven for 30-40 minutes or until it’s not runny anymore. The filling will still be slightly jiggly when you tap on the pan.
8. Remove from oven and cool. Place in the refrigerator for 2-4 hours or overnight works best.
9. Garnish with whipped cream, lime, lemon and grapefruit zest or slices. Enjoy!
Light and fluffy, perfect addition for most desserts.
- 16 Oz. Heavy Whipping Cream 1 pint
- 1/3 Cup Powdered Sugar
- 1 tsp Vanilla Extract
1. In a bowl add heavy whipping cream, powdered sugar and vanilla extract.
2. With a stand or hand mixer attached with the whisk, whip on medium speed until medium peaks form. Keep a close eye on it, don’t over whip it. (When you take the whisk out the cream will hold its shape and create stiff peaks).
3. Use immediately or store in the refrigerator for up to three days. Re-whip if necessary.
Meanwhile, keep it Sweet!
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