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For the Tart Crust, mix flour, sugar and Timut Pepper in a medium bowl. Cut in butter with a pastry blender or forks until mixture resembles coarse crumbs (pea-size lumps). Stir in milk, mixing just until dough comes together. Gather dough into a ball. Flatten into a 6-inch disk. Wrap in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°F. Allow dough to rest at room temperature 10 to 15 minutes. Roll dough on lightly floured surface to 1/8-inch thick. Carefully transfer dough to a 9-inch tart pan with removable bottom. Mold crust to fit sides of pan; trim any excess dough. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake crust 12 to 15 minutes. Remove parchment paper and pie weights; allow to cool on a wire rack. Place tart pan on shallow baking pan.
For the Peppered Citrus Filling, mix eggs and sugar in a medium bowl with a wire whisk. Stir in lemon and orange zests and juices and Timut Pepper. In a separate bowl, beat cream with an electric mixer on medium speed until soft peaks form. Gently stir whipped cream into the egg mixture until well blended.
Pour filling mixture into crust. Bake just until the center is set, about 25 to 30 minutes. Cool completely. Refrigerate at least 3 hours or overnight. To serve, top with whipped cream, fresh fruit, and freshly cracked Timut Pepper, if desired.