Tangerine Curd Tart Recipe

In a food processor, add flour, sugar, and salt. Pulse to combine.

Add in the cold butter and pulse until the mixture becomes crumbly.

Add in the egg yolks and pulse until the dough comes together.

Flatten the dough into a disk and wrap it in plastic wrap. Chill it for at least 30 minutes.

Preheat the oven to 375°F.

On a floured surface, roll out the dough into a circle. Transfer the dough to a tart pan and press it into the edges.

Prick the bottom of the tart with a fork and chill it for 10 minutes.

Bake the tart shell for 12-15 minutes until lightly golden.

In a saucepan, whisk together tangerine juice, sugar, eggs, and butter over medium heat.

Stir constantly until the mixture thickens and coats the back of a spoon. This should take around 5-6 minutes.

Stir in the tangerine zest and let it cool.

Pour the cooled tangerine curd into the tart shell and smooth it out.

Bake the tart for 15-18 minutes or until the curd sets.

Let the tart cool to room temperature.

Serve with whipped cream.