Author: Quin Liburd @butterbeready
This Sumo Citrus Tart is tangy, refreshing, and perfect for any occasion. Easy to make and absolutely delicious, the combination of the sweet and buttery graham cracker crust with the tangy and zesty Sumo Citrus filling creates an incredible balance of flavors.
For the crust:
2 cups graham cracker crumbs (about 16 crackers)
1/4 cup packed light or dark brown sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the filling:
5 large egg yolks
14-ounce canned sweetened condensed milk
Zest of 1 Sumo Citrus
1/2 cup freshly squeezed Sumo Citrus juice
1/4 teaspoon kosher salt
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
1 Sumo Citrus, segmented for garnish- optional
- Preheat the oven to 350°F. Prep the crust: In a medium bowl, combine the crushed graham crackers, brown sugar, salt, and melted butter. Mix until a wet, sand-like texture is formed. Then empty the mixture into an 11-inch tart dish or a deep 9-inch pie plate. Use the bottom of a flat glass (or measuring cup) to evenly press the crumbs onto the bottom and up the sides of the dish.
- Bake the crust for 10 minutes. After baking the crust, set it aside to cool while you make the filling- do not shut off the oven.
- In a medium bowl, whisk the egg yolks together. Then stir in the sweetened condensed milk and Sumo Citrus zest. Whisk in the Sumo Citrus juice, salt, and vanilla bean paste/extract until everything is thoroughly combined. Carefully pour the citrus filling onto the cooled crust.
- Bake the citrus tart for 17-20 minutes, or until the filling is mostly set but gives the slightest jiggle/wobble.
- Place the pie onto a wire rack to cool down completely. Then carefully place a sheet of foil over the tart and refrigerate for at least 4 hours, or preferably overnight for the best results.
- Garnish tart with Sumo Citrus slices, if desired, and cut into wedges. Enjoy!