Louisiana Satsuma Curd Tart

Ingredients

Equipment Needed

• •9-inch tart pan with removable bottom
• •Food processor
• •Heavy-bottomed saucepan
• •Fine-mesh strainer
• •Microplane zester
• •Pie weights or dried beans
• •Electric mixer or whisk

Instructions

1. 1

   Make the shortbread crust

   Combine flour, powdered sugar, and salt in a food processor. Pulse twice to mix. Add the cold butter cubes and pulse in short bursts until the mixture looks like coarse sand with some pea-sized pieces remaining, about fifteen pulses. Add the egg yolk and vanilla, then pulse until the dough just begins to clump together. It will look shaggy, not smooth. That is exactly right.

   Cold butter is essential. If your butter softens while you work, pop everything in the freezer for ten minutes before continuing.
2. 2

   Press the crust into the pan

   Turn the dough out into a 9-inch tart pan with a removable bottom. Using your fingers and the heel of your hand, press the dough evenly across the bottom and up the sides of the pan. The sides should be about 1/4-inch thick, the bottom slightly thinner. Take your time here. Uneven thickness means uneven baking. Prick the bottom all over with a fork, about twenty times. This prevents the crust from puffing up in the oven.

3. 3

   Chill the crust

   Refrigerate the tart shell for at least 30 minutes, or up to overnight. Cold dough holds its shape during baking. Warm dough slumps and shrinks. This is not optional, it is physics. While the crust chills, preheat your oven to 350°F.

4. 4

   Blind bake the shell

   Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes until the edges look set and pale gold. Remove the weights and parchment carefully. Return to the oven for another 10 to 12 minutes until the entire crust is golden brown and smells like butter cookies. Set aside to cool completely while you make the curd.

   If you do not have pie weights, dried rice or beans work perfectly. Save them in a jar labeled for baking; they cannot be cooked for eating after this.
5. 5

   Prepare the satsumas

   Zest the satsumas before juicing them. You need two tablespoons of fine zest. Use a microplane and work in one direction, rotating the fruit to avoid the bitter white pith. Then halve and juice the satsumas through a fine-mesh strainer to catch seeds and pulp. One cup of fresh juice is your target, usually eight to ten satsumas depending on their size and juiciness.

   Satsumas are sweeter than lemons or limes, so we use less sugar in this curd. If substituting other citrus, increase sugar by two tablespoons.
6. 6

   Build the curd base

   In a medium heavy-bottomed saucepan, whisk together the satsuma juice, zest, granulated sugar, whole eggs, egg yolks, and salt until completely smooth. No streaks of yolk should remain. Set the pan over medium-low heat. Now the real work begins.

7. 7

   Cook the curd with patience

   Stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan with every stroke. The curd will seem thin and watery for several minutes. Do not panic. Around the 8 to 10 minute mark, it will begin to thicken. Watch for the moment when the curd coats the back of your spoon and holds a clear line when you draw your finger through it. That is when you pull it from the heat. The temperature should reach 170°F if you are checking with a thermometer.

   If you see any lumps forming, remove the pan from heat immediately and whisk vigorously. Small lumps will strain out, but scrambled eggs cannot be saved.
8. 8

   Finish with butter

   Remove the pan from heat and immediately add the softened butter pieces, one or two at a time, whisking until each addition melts and disappears before adding more. The butter makes the curd silky and rich, adding body and shine. Strain the finished curd through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg or zest. Press it through with your spatula.

9. 9

   Fill the tart shell

   Pour the warm curd into the cooled tart shell, spreading it evenly with an offset spatula or the back of a spoon. The curd should come just to the top of the crust, not over it. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight, until the curd is completely set and firm to the touch.

10. 10

    Whip the cream

    When ready to serve, pour the cold heavy cream into a chilled bowl. Add the powdered sugar and vanilla. Beat with a whisk or electric mixer until soft peaks form. The cream should hold its shape but still look pillowy and inviting, not stiff or grainy. You can do this up to two hours ahead and keep it refrigerated.

11. 11

    Unmold and serve

    Remove the outer ring of the tart pan by setting the pan on a wide can or jar and letting the ring fall away. Transfer the tart to a serving plate. Dollop generous spoonfuls of whipped cream in the center, or pipe it if you are feeling fancy. Finish with fresh satsuma zest grated directly over the top. Slice with a sharp knife dipped in hot water and wiped clean between cuts.

Chef Tips

• •If you cannot find Louisiana satsumas, Clementines or tangerines make a decent substitute. The flavor will be slightly different, a bit more tart, but still delicious. Meyer lemons also work beautifully if you want something brighter.
• •The curd thickens more as it chills. Do not cook it until it is as thick as you want the final product, or you will end up with something stiff and gummy. Pull it from the heat when it barely coats a spoon.
• •At Lagniappe, we sometimes scatter candied pecans over the whipped cream for a bit of crunch. Chop them roughly and press them gently into the cream.
• •This tart is best eaten within two days. The crust will soften over time as it absorbs moisture from the curd. Store covered in the refrigerator.

Advance Preparation

• •The tart shell can be baked up to 2 days ahead and stored at room temperature wrapped tightly in plastic.
• •The curd can be made 3 days ahead and refrigerated. Press plastic wrap directly on the surface to prevent a skin.
• •The assembled tart keeps refrigerated for 2 days. Add whipped cream just before serving.
• •Whipped cream can be made 2 hours ahead and kept cold. Re-whisk briefly before dolloping.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)