Kumquat Tart

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

GROUP A: TART & FILLING

  • 1
    tsp very cold butter
  • 1
    tbsp AP flour for dusting
  • 4
    tbsp steel cut oats
    finely blitzed to a flour consistency
  • 6
    tbsp almond flour
  • 1/4
    tsp salt
  • 1/4
    tsp baking soda
  • 1/4
    tsp vanilla extract
  • 1
    tsp honey
  • 1
    egg
  • 1.25
    cup whipped frosting cream cheese
  • 4
    tbsp heavy whipping cream

GROUP B: KUMQUATS

  • 5-6
    Chinese kumquats
  • 2
    tsp Disaronno liqueur
  • 2
    tsp lemon juice
  • 1/2
    tsp brown sugar

GROUP C: CITRUS ZEST SUGAR

  • 1/2
    tsp lemon zest
  • 1/2
    tsp kumquat zest
  • 1/2
    tsp brown sugar
  • S

Instructions

1
Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur
2
Flatten dough into a disc, cover with plastic wrap, and chill at least 30 minutes (preferably overnight). When ready to bake, let the dough sit at room temperature for about 5 - 7 minutes, then roll out to 1/8-inch thickness. Line the inside of a tart mol
3
Bake at 350 F for 20 minutes. Increase baking time in 5-minute increments only if needed (this is dependent on every oven’s efficiency). Take the tart shell out of the oven when it is golden-brown. Cool on a wire rack and then chill in the refrigerator pr
4
Chinese kumquats can be eaten with their skin on, so skip the very arduous peeling process unless you have a lot of time to kill. Slice the kumquats into very, very thin (almost paper-thin) slices. Add the Disaronno, lemon juice, and brown sugar to a smal
5
After the hour is up, whip the heavy cream to soft peaks. Add the whipped frosting cream cheese to the same bowl and whip the mixture on low speed till it’s uniformly fluffy and soft. Pour this into the tart shell and layer the soaked kumquat slices in a
6
Grate one kumquat and part of a lemon to obtain the zest and rub it with the brown sugar using your fingertips. Sprinkle this over the kumquat slices to finish. Chill the tart for at least an hour before digging in!
Rewati Kulkarni's avatar
Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur