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Tart citrus




Type 00 wheat flour

350 oz


150 oz

Icing sugar

150 oz


1 unit

Egg, yolk

2 oz

Lemon peel

3 spoons

Baking powder for desserts

4 oz

Lemon juice

10 oz


1 sachet

Tangerines without peel

500 oz


250 oz

White sugar

120 oz

Orange juice

60 oz

Orange peel

1 spoon


50 oz


60 oz

Desserts from Italy

Tart citrus

Tart citrus

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart citrus

A tart citrus is about as good, fragrant and colorful there is in this period, is a sweet easy to do that will win you over at first bite, delicate tart and citrus flavor, perfect for the winter, to warm up your evenings accompanied by a steaming cup of tea, but it is also the perfect dessert to be offered in the holiday season ..

Tart citrus step 1

step 1

Begin to prepare the pastry by working the butter and sugar with electric whips, the mixture should be creamy.

Tart citrus step 2

step 2

Add the eggs one at a time, before the yolk and then the eggs, making mmodo that the first egg is assrobito well before inserrire the second, third and so on.

Tart citrus step 3

step 3

Add the vanilla, lemon zest and juice, always with the aid of an electric mixer, finally add the sifted flour and baking powder.

Tart citrus step 4

step 4

Knead everything together with your hands this time, do not worry if the dough should be soft, that's how it should be if we want to get a good soft base and not biscottosa,

Tart citrus step 5

step 5

Try to shrink around and formed a loaf, wrap it in plastic wrap pr foods and let stand in the refrigerator for at least 3 hours.

Tart citrus step 6

step 6

After the rest of the pastry time, take the dough and transfer it on a board, with the help of a rolling pin, roll the dough to a thickness of 3 mm.

Tart citrus step 7

step 7

buttered and floured meticulously the mold, and always with a rolling pin helping you cover the mold, leveled the edges and cut off the excess part.

Tart citrus step 8

step 8

Usually the pastry cooking withdraws, especially in raw cooking, to avoid finding ourselves a pastry then deformed, I recommend using a trick. Storing the mold in the freezer for 15 minutes.

Tart citrus step 9

step 9

The cold-warm contrast to help the pastry not to lose the form Meanwhile preheat oven.

Tart citrus step 10

step 10

After 15 minutes resume the mold with the cold pastry, coated the center with parchment paper and create a weight with the beans or rice, bake at 160/170 ° for 30 minutes.

Tart citrus step 11

step 11

Remove from the oven and let cool completely before turning your basic shortbread.

Tart citrus step 12

step 12

It ''s time to prepare the orange cream in a saucepan add the sugar, starch and orange peel, dates slightly mixed and pour flush water mixing it well with the other ingredients.

Tart citrus step 13

step 13

Place on low heat and continue to stir the cream will thicken quickly, remove from heat and add the orange juice and butter.

Tart citrus step 14

step 14

It 'important to stir constantly and quickly to avoid lumps.

Tart citrus step 15

step 15

When the cream is nice smooth and velvety, transfer it in a container and let cool to wire covered with plastic wrap, making sure not to incorporate air.

Tart citrus step 16

step 16

At this point we are going to assemble the tart, when the base will now cold transfer it on a platter, pour the cream, leveled and proceed with the decoration.

Tart citrus step 17

step 17

I have to stay on topic citrus decorated with slices of tangerine and orange slices, you can do so, or give free rein to your imagination.

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