Kiwi Tart with Pomelo Curd
READY IN 30 MIN
3 large ripe pomelos
1-1/2 cup evaporated cane juice or organic sugar
10 large egg yolks (or 12 medium egg yolks)
1/4 to 1/2 tsp salt
1-1/2 sticks unsalted butter, cut into 1 Tbsp. pats and chilled
Wash the pomelos thoroughly; zest and juice all three fruits. Strain the juice, combine with zest and set aside.
In another bowl, separate the egg yolks from the whites, and set the whites aside for a different recipe. Beat the sugar into the yolks until they become lighter in color and are thoroughly combined. Stir in the salt.
Heat a medium-sized pot on the stove with about an inch of water simmering in it, and place your metal bowl of lemon juice/zest on top of it. Add in the egg mixture, and stir to combine. Whisk or stir the curd constantly while it is on the heat.
If at any time the curd starts to boil or bubble, turn down the heat under your simmering pot. Heat this mixture very slowly so that the eggs thicken without congealing. The process takes 20-30 minutes of constant stirring. The curd will thicken gradually, and will get to the point where it thickly coats the back of a spoon. At this point it is done cooking, and you can take it off the heat.
To get that beautiful sheen and rich flavor, the curd needs butter. Melt/stir the chilled pats of butter into the hot curd one at a time, letting each one completely incorporate before adding the next. When all of the butter is mixed in, allow the curd to cool. This curd will keep in the refrigerator for 2 weeks.
Pate Sucre (Sweet Dough Crust)
1 pound butter, 4 sticks
6 oz sugar, approx.
3/4 cup plus 2 Tablespoons
3 egg yolks
1/4 cup heavy cream
5 1/2 cups flour
Pinch of salt
Using a hand mixer or a stand mixer, cream butter and sugar for 5-3 minutes, until light and fluffy. Add yolks and cream and mix till smooth, 1-2 minutes. Scrape down the sides of the bowl. Add flour and salt and mix 30 seconds, until the dough comes together. Chill for 1 hour and then roll to 1/4-inch thickness to fit your tart shell. Cut crust one inch wider than the diameter of your pan.
Line the shell and poke holes in the dough with a fork. Bake at 350 degrees for 10-15 minutes until the dough looks lightly baked, pale white in color. Add enough curd to reach the top of the pie shell. Bake at 300 degrees 30-40 minutes until no longer giggly. Check every 20 minutes for doneness. To bake fully and fill after, bake at 350 degrees 30-40 minutes until golden brown. Cool and add the curd, top with kiwifruit slices.