At first glance, this tart does look pretty standard, but I think the addition of an orange blossom custard is a nice little surprise. It’s subtle, so if you don’t have orange blossom water on hand (who does? except for me, of course) you can either omit it completely, or just add in about 1 tsp of micro-grated orange zest. I’m not ashamed to say that my husband and I polished this baby off in just 2 days. Yep.
Tart Dough ingredients:
2 cups unbleached all-purpose flour
1/4 cup unrefined granulated sugar
1 tsp fine grained sea salt
3/4 cup Earth Balance soy butter, chilled and cut into 1/2-inch pieces
Approximately 1/2 cup ice water
In the bowl of a standing mixer, combine the flour, sugar and salt. Use the paddle attachment and mix on low speed, adding in the soy butter bit by bit. Continue mixing for about 1 minute (the mixture should begin to resemble small beads.) Continue mixing and gradually add in the ice water until the dough is moist, but does not clump up onto the paddle of the mixer. If needed, add more ice water, only a tablespoon or so at a time.
Remove the dough from the mixing bowl and knead briefly, just so that the dough comes together. Pat the dough to form a disc, cover in plastic wrap, and stick it in the fridge for at least 1 hour to overnight.
When ready to use the dough, preheat the oven to 400 degrees F. Roll out the dough between 2 pieces of parchment paper to form a circle, large enough to cover a pie dish. Transfer the dough to the pie dish and press it it. Trim the edges. Poke a few holes in the dough to prevent bubbles from forming.
Bake the crust for about 20 minutes, or until light brown in color. Remove from the oven and place on a cooling rack.
Citrus Glaze Ingredients:
6-oz frozen organic lemonade concentrate
1 lime, juiced
1/4 cup granulated sugar
1 tbsp cornstarch
Combine all the ingredients in a saucepan and cook over medium heat until the mixture looks clear and thickens. Allow the glaze to cool before using.
Orange Blossom Custard Ingredients:
12-oz Tofutti cream cheese
1 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp orange blossom water
Place all the ingredients into a food processor or mixer and process/mix until well combined. Store covered in the fridge until ready for use.
For the fresh fruit you could really use just about anything. I chose the following:
1 package of strawberries, rinsed and sliced
1 package blueberries, rinsed
3-4 kiwis, peeled and sliced horizontally
Once the tart crust has cooled completely, spread the custard along the bottom. Be sure to leave enough room for the fruit on top. You may not need all of the custard. Next, arrange the fruit on top. Finally, brush some of the glaze over the fruit. Cover and keep in the fridge. Serve cold.