Pink Peppercorn Crust
½ cup (1 sick) unsalted butter, room temperature
½ cup confectioners’ sugar, sifted
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon kosher salt
1 teaspoon coarsely ground pink peppercorns* (If you have access to these, they provide warmth and pair nicely with the citrus; ; do not substitute black or white peppercorns)
In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar, beating on low until fluffy. Increase the mixer to medium, beat until well combined and light, another 2 or 3 minutes. Scrape down the bottom and the sides. In a small bowl, whisk together the egg and vanilla extract. With the mixer on low, add the egg mixture to the butter/sugar and beat until blended. Scrape down the bottom and sides of the bowl. In a medium bowl, whisk together the flour, cornstarch, salt and ground pepper. With the mixer on low, add the dry ingredients in thirds, being careful not to overmix. The dough should just be combined. Turn the dough out onto a lightly floured sheet of parchment paper. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for at least an hour before rolling out. Lightly butter and flour a 9” square tart pan with a removable bottom. Retrieve the dough from the refrigerator. Roll the dough out on a lightly floured sheet of parchment paper, to about 13” in diameter and an ⅛” thick. Gently ease the dough into the pan, pressing along the bottom and up the sides. Trim the excess from the edge of the pan. Place the tart pan in the freezer for 30 minutes to firm up.
Preheat the oven to 375 degrees F. Place the tart on a baking sheet and line it with parchment paper and dried beans making sure to tuck the parchment securely in the corners so the tart holds its shape. Place the baking sheet on the bottom rack of the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees F. Remove the baing sheet from the oven and carefully remove the parchment paper and beans. Return the tart shell to the oven and bake an additional 8-10 minutes. Set the baking sheet with the tart shell on a rack to cool while you prepare the filling. Leave the oven set to 350 degrees F.
½ cup strained Meyer lemon juice
¼ cup strained lime juice
¼ cup strained navel orange juice
⅛ cup strained pink grapefruit juice
½ cup sugar
½ cup heavy cream
In a large mixing bowl, whisk together the citrus juices, eggs and sugar until well blended. Gradually add the heavy cream using a rubber spatula to combine. Pour the filling through a fine mesh strainer set over a mixing bowl. Place the tart shell on a baking sheet and carefully pour the citrus filling into the shell. Place on the middle rack of the preheated 350 degree F oven and bake for 25 minutes, until the edges are firm and the center of the tart jiggles just the slightest bit. The tart will continue to set up as it cools. Serve at room temperature, or chilled. Any leftovers should be covered in plastic wrap and refrigerated.