A Conscious Feast by Nicole Aloni

Citrus-Ginger Tart Recipe

This is the best TANGY citrus tart ever. The gingersnaps and coconut in the crust add complex flavors that had my guests sighing with pleasure. It’s beautiful all on its own or garnished with fresh berries or whipped cream.

Or…I realized too late that if I’d just topped this with meringue I could’ve had a tongue-dropping lemon meringue pie, too. Oh well, next time.

This quick, no-roll crust would also work beautifully for cheesecake and fresh fruit tarts. And I did over bake the crust by 2 or 3 minutes; it’s a little too dark. But it still tasted fantastic.

EASE OF PREPARATION: Easy & creative

Makes 12 to 14 servings

CRUST

• 1 cup plus 6 tablespoons sweetened flaked coconut, lightly packed
• 8 tablespoons unsalted butter
• 1 1/2 cups finely ground gingersnap crumbs (ground in the food processor)

FILLING

• 12 egg yolks, beaten
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup fresh orange juice
• 1 1/2 cup granulated sugar
• 1 cup cold unsalted butter, cut into small pieces
• 2 tablespoons grated fresh lemon zest
• 2 teaspoons Frangelico

• 1/3 cup minced candied ginger

Prehead the oven to 350° F.

TO MAKE THE CRUST

1. Spread the coconut on a baking sheet and bake until golden brown, about 10 minutes. Cool before using.
2. Melt the butter in saucepan; cool until tepid. Finely crush the coconut with your hands and add it to the butter along with the gingersnap crumbs. Blend with a fork.
3. Press the mixture evenly into the bottom and sides of an 11-inch tart  or pie pan. (If you have a second pan about the same size you can set it on top of the crust and use it to press a perfect shell.)
4. Bake the crust in the preheated oven for 20 minutes until golden brown. Let cool.



TO MAKE THE FILLING

5. Combine the lemon juice and sugar in a heavy saucepan. Strain the beaten egg yolks through a fine sieve into the pan. Whisk to blend and cook over low heat, stirring constantly, for about 12 to 13 minutes. The mixture should become thick enough to coat the back of a spoon.
6. Remove the pan from the heat and stir to cool slightly. Add the lemon zest and then the butter, a piece at a time, stirring until completely incorporated. Add the Frangelico. Set aside to cool completely.
7. Pour the cooled filling into the pre-baked crust. Sprinkle the ginger over the tart. Chill until set (at least 2 hours or up to 2 days). Serve with a dollop of whipped cream or fresh berries.