Photo by SaltHands
SaltHands's Notes:
Expand7 tablespoons butter, melted Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1 cup plus 1 Tbsp flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Preheat the oven to 375 F
Ask a question about this stepUsing a spatula, mix together the melted butter and sugar in a medium bowl.
Ask a question about this stepAdd the flour and salt and stir until the dough comes together and the flour is entirely incorporated.
Ask a question about this stepTransfer the dough to a 9" springform pan and press it evenly into the pan with your fingertips, pushing up the sides to be about 1.5 inches high. Prick the bottom of the crust all over with a fork.
Ask a question about this stepBake the crust until it is golden, for about 18 minutes. Remove from oven and set aside to cool in pan.
Ask a question about this stepReduce the oven temperature to 350 F. Prepare the buttermilk custard while the crust is cooling.
Ask a question about this step1 cup buttermilk Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons butter, melted Ask a question about this ingredient
2/3 cups brown sugar Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 grapefruit Ask a question about this ingredient
2 blood oranges Ask a question about this ingredient
For the buttermilk custard: Add buttermilk, eggs, yolk, butter, 2/3 cup brown sugar, flour and salt to food processor. Process until combined and the mixture is smooth.
Ask a question about this stepPour custard into tart shell and bake at 350 F for about 35-40 minutes, until the filling puffs and the center is almost set, but jiggles slightly when shaken gently.
Ask a question about this stepSet the tart aside to cool while you prepare the citrus topping.
Ask a question about this stepFor the citrus brulee: Cut away the pith and skin from the grapefruit and the blood oranges, leaving the flesh exposed. Slice the fruit along its width into circular slices 1/8" thick. If necessary, remove any seeds or inner white pith. Gently pat the citrus slices dry with a paper towel to remove any excess juice.
Ask a question about this stepArrange the citrus slices in an alternating pattern over the top of the tart.
Ask a question about this stepGrind the star anise in a spice grinder (or with a mortar and pestle) until finely ground. Add the 1/4 cup of brown sugar and grind for 5-10 more seconds, until well blended.
Ask a question about this stepSprinkle the sugar mixture over the citrus and melt the sugar by using a blowtorch, or by placing the tart under the broiler for 2-3 minutes.
Ask a question about this stepCarefully remove the tart from the pan and serve.
Ask a question about this stepIt's delicious! Surprisingly mild...less tart than a cheesecake, say. But you get just a little tang, plus a lot of mellow sweetness from the brown sugar. The original recipe had no salt, but I found that a good dose of salt helped bring out the buttermilk flavor and give it more body.
Thanks! I think the fact that citruses look like sunshine is part of what makes them the perfect winter fruit. Helps counteract all those grey days.
I've got a pomelo ratafia brewing, with strong star anise notes . . . .just love it. The buttermilk filling reminds me of my Derby Day pies. Sounds like a tasty combination!! ;o)
oh man, pomelo ratafia sounds wonderful. The citrus salad that inspired this had some pomelo in it, and it was wonderful. I just love those big, meaty wedges.
Wow, this looks and sounds amazing. I love the tang of buttermilk and pairing with citrus is perfect.
This is beautiful. I love the combo of anise and citrus, and it seems a perfect match to the buttermilk custard.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Oh, do tell me what a buttermilk custard tastes like. I don't think I've ever had one.