Citrus Tart: Grapefruit and Blood Orange Tart with Lemon Cream

Directions

1. Sweet Dough Preparation:
2. Sift the flour and the baking powder in a large bowl.
3. Mix the butter with sugar.
4. Add the butter and sugar mixture to the flour, and stir until the dough has a sandy texture.
5. Add the egg and mix again until the dough is crumbly.
6. Form a ball and refrigerate for 30 minutes.
7. Freeze any leftover dough.
8. Filling Preparation:
9. Carefully cut the orange and grapefruit supremes.
10. Lemon Cream Preparation:
11. Beat the egg yolks, sieve, then pour in a saucepan.
12. Stir in lemon juice and sugar.
13. Over medium heat, stir for ten minutes with a spatula until the mixture thickens slightly.
14. It will continue to thicken as it cools.
15. Remove the pan from heat, stir in lemon zest and diced butter.
16. Stir until butter is completely melted.
17. Cool the lemon cream in a small glass container, cover when it is very cold.
18. Preheat oven to 350 degrees Fahrenheit.
19. Roll out the dough and spread in small pie pans. (Prick with a fork before baking).
20. Bake the tart shells for about 15 minutes. Let cool.
21. Pour the lemon cream into each pie shell, garnish with grapefruit and orange supremes.