Pomelo Navel Orange Custard Tart

February 10, 2007 in baking, dessert, Food Porn, fruit, recipe

Pomelo Navel Orange Custard Tart

If you are following along, you saw in my Blood Orange Petit Fours post that I tried a new recipe out and didn’t really like it.

I guess it looked OK because I have been getting quite a lot of hits on that post since: 1) I posted it, 2) it made it on the Food & Wine Blogwatch list (they are behind in archiving it seems), 3) it was picked up by this new image aggregator called TasteSpotting (image specific link), and 4) also was picked up by a new food blog aggregator called Blog Appetite (link to my page within that network, something they generated). I appreciate the views and welcome all you new visitors.

Today, I revisit the lemon bar concept but with a different recipe, one I found in The All Purpose Joy of Cooking (1998 edition), on page 819, called “Lemon Curd Bars Cockaigne” (do NOT ask me how to say cockaigne, have not a clue).

Before I give you the recipe as found in “Joy”, I should mention what I did differently to make what you see here. First, I messed up my crust. It doesn’t look too scary in the photos here and its tasty but I just wanted to be clear that my crust is a bit different than the recipe below. I accidentally added 1/2 C granulated sugar instead of 1/4 C powdered sugar, I then added the powdered sugar and then added another whole stick of butter to get the dough to come together. I then baked it till light brown. Instead of lemon juice I used pomelo and navel orange juice with the addition of 1/8 teaspoon anhydrous granulated citric acid to try to bring up the acidity. Pomelo is MUCH less acidic than grapefruit juice so I should have likely added something more like 1/4 teaspoon or perhaps even 3/4 teaspoon of the citric acid to brighten the flavor.

Better yet, if I make this again, I will use ruby red grapefruit. I didn’t use the recommended pan but rather a 9 inch spring-form cheese cake pan. This made the cooking time much longer, I cant really say how long, just until the curd has set. Whew.. hope that wasn’t too tedious for you.

Pomelo Navel Orange Custard Tart

Lemon Curd Bars Cockaigne

Ingredients:

  • Crust:
    • 1 1/2 C AP flour
    • 1/4 C powdered sugar
    • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • Curd (filling):
    • 6 large eggs
    • 3 C white granulated sugar
    • grated zest of 1 lemon
    • 1 C plus 2 tablespoons fresh lemon juice (about 5 lemons)
    • 1/2 C AP flour

Directions:

  1. Preheat oven to 325 F.
  2. Line a 13×9 inch baking pan with parchment paper.
  3. Sift together 1 1/2 C flour and the 1/4 C powdered sugar.
  4. Add in the old cubed butter and cut the dry ingredients into the butter until you have small pea sized butter bits.
  5. Press into the bottom of the pan.
  6. Bake crust until light brown, about 20-30 minutes.
  7. Allow to cool slightly.
  8. Lower oven temp to 300 F.
  9. Whisk together eggs and 3 C sugar.
  10. Add zest and juice, mix well.
  11. Add 1/2 C flour and incorporate.
  12. Pour this batter over slightly cooled crust and bake at 300 F until the curd or custard is set (about 35 minutes).
  13. Cool completely before cutting.

For my decorations, I simply mixed some hot water with powdered sugar to the consistency I wanted. I used zip-lock baggies with a snipped corner as a piping bag. I added Wilton Christmas Red gel dye to some of the glaze to make pink. See below for a shot of my photography set up with food styling supplies. This is not what the set looked liked while shooting though.

photography set up

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