Citrus Curd Tarts

I understand that the word curd may not be the most appetizing in my vocabulary, but golly do some of the foods it describes taste good! Cheese curds, check. Lemon curd, check.
These tarts, or tart, are puckery-tart and sweet, tangy and creamy, crispy and oozy. With the citrus season in full swing here I am using as many fruits as I can slice these days, and really whatever type you prefer or have access to will do--simply add more or less sugar depending on the natural sweetness of the juices you are using. I have made batches with Eureka lemons, Meyer lemons, and a mix of oranges, lemons, and grapefruit, and all are wonderful, though the mixture won the taste test.

Meyer Lemon and Mixed Citrus Tarts

Makes 1 10” tart, 9 muffin sized, or 24 mini muffin sized tarts

Crust:

1 ½ c whole-wheat flour

2 tbs sugar

½ tsp salt

8 tbs cold butter

1 tsp citrus zest

~½ c ice cold water

Stir together dry ingredients. Cut in cold, cubed butter until the mixture is fairly homogenous—nothing too buttery or too dry, no pieces to large or just flour. A bit at a time stir in the water until the dough just comes together, then press it into a ball using the sides of the bowl. Wrap in plastic and refrigerate for at least an hour or freeze for 20-30 minutes.

Roll the dough out on a floured surface to ¼” thickness. Either drape the whole piece into a tart pan or pie plate or stamp out circles to fit in tins. Once fitted, return the crust(s) to the freezer while the oven preheats to 425ºF.

Prick the crust with a fork to allow air to escape, then bake to 15 minutes.

Remove and let cool.

To fill:

2 eggs + 1 yolk

4 tbs butter

1-2 tbs zest

½ c sugar

¾ c juice of lemon or mixed citrus.

In a small saucepan, heat the juice, sugar, and butter. Once warm, whisk enthusiastically into the eggs, previously beaten in a bowl. Return the mixture to the pot and the stovetop, and cook over medium-low heat for about 10 minutes, or until it has thickened enough to leave a slowly-closing trail when stirred. Remove from heat and stir in the zest, then cover and let cool.

Once both crust and curd are cooled, fill the crust. Best eaten the day of or the following day, refrigerated.