Ingredients with Measurements:
- 1 pre-made pie crust
- 3 Hyuganatsu fruits
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch tart pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Citrus juicer
- Zester
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Roll out the pie crust and place it into the tart pan. Press the crust into the bottom and sides of the pan.
3. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and let cool.
4. Cut the Hyuganatsu fruits in half and juice them using a citrus juicer. Zest the fruits and set aside.
5. In a mixing bowl, whisk together the heavy cream, sugar, eggs, melted butter, flour, salt, and vanilla extract.
6. Add the Hyuganatsu juice and zest to the mixture and whisk until well combined.
7. Pour the mixture into the cooled pie crust.
8. Bake for 30-35 minutes or until the filling is set and the edges are golden brown.
9. Remove from the oven and let cool before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes one 9-inch tart, serves 8-10 people.
Nutritional information:
Calories per serving: 320
Total fat: 19g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 130mg
Total carbohydrates: 33g
Dietary fiber: 1g
Total sugars: 20g
Protein: 4g
Substitutions for ingredients:
- Hyuganatsu fruits can be substituted with any other citrus fruit such as oranges or lemons.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the tart.
Variations:
- Add a tablespoon of cornstarch to the filling mixture for a thicker consistency.
- Top the tart with whipped cream and fresh berries for a colorful and flavorful garnish.
Tips and Tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use room temperature ingredients for the filling mixture to ensure a smooth and even consistency.
- Let the tart cool completely before slicing to prevent the filling from falling apart.
Storage Instructions:
Store the Hyuganatsu tart in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar for a simple and elegant presentation.
Garnishes:
Fresh berries, whipped cream, or a sprinkle of powdered sugar.
Pairings:
Serve the Hyuganatsu tart with a cup of hot tea or coffee for a delicious and comforting dessert.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes until it is firm to the touch.
Food Safety Advice:
Make sure to wash the Hyuganatsu fruits thoroughly before juicing to remove any dirt or debris.
Food History:
Hyuganatsu is a type of citrus fruit that is native to Japan. It is known for its sweet and tangy flavor and is often used in desserts and drinks.
Flavor Profiles:
The Hyuganatsu tart has a sweet and tangy flavor with a buttery crust.
Serving Suggestions:
Serve the Hyuganatsu tart as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Japanese