Timut Pepper, a unique peppercorn from Nepal, offers a bright grapefruit aroma and flavor that finishes desserts with an exciting tingle. Its citrusy notes elevate the flavors in this tart – top with whipped cream and cracked pepper for a show-stopping finish.
20m
PREP TIME
45m
COOK TIME
417
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- Tart Crust
- 1 1/4 cups flours
- 1 tablespoon sugar
- 1/2 teaspoon McCormick Gourmet™ Global Selects Timut Pepper from Nepal
- 1/2 cup (1 stick) cold butter, cut into pieces
- 1/3 cup cold milk
- Peppered Citrus Filling
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/2 teaspoon McCormick Gourmet™ Global Selects Timut Pepper from Nepal
- 1/3 cup heavy cream
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.
