- 12 tbsp salted butter, at room temperature
- ¼ c + ⅛ c confectioners sugar
- ¼ c + ⅛ c granulated sugar
- 1 ½ c all-purpose flour
- 3 tsp ground coriander
- 4 eggs
- 5 egg yolks
- 1 ½ c freshly squeezed juice (from about 1 ½ large lemons and 1-4 mandarins, depending on variety and size), plus 3 tsp zest
- ¾ c granulated sugar
- 6 tbsp salted butter
For the Crust: In a stand mixer fitted with a paddle attachment, mix butter and sugars together, scraping the bottom and sides of the bowl, until incorporated, about 2 minutes. Add flour and coriander and beat just until mixture becomes moist and starts to come together (it will still be a bit crumbly).
Transfer dough into a 10-inch fluted tart pan with a removable bottom and press dough up along the sides and on the bottom, making sure the sides have a thicker amount of dough than the bottom (that way the edges of the crust will be less prone to overbaking). Chill in refrigerator for at least 30 minutes.
Preheat oven to 375°F. Remove tart shell from refrigerator and prick all over with a fork. Place tart shell on a sheet pan. Cover dough completely with large sheet of foil, pressing down on the bottom and along the sides. Fill with pie weights* and bake 15 minutes. While crust bakes, make the filling.
For the Filling: In a medium saucepan, add first four ingredients and whisk constantly over medium heat until mixture becomes thick (just enough to coat the back of a spoon, but not as thick as pudding), about 10 minutes. Remove from heat and gradually stir in butter, 1 tbsp at a time. Set aside.
When crust is finished baking, carefully remove foil and pie weights and return to oven for 10 minutes more. Pour filling into crust, smoothing top with an offset spatula or knife and return to oven for 10 minutes.
Remove tart from oven, let cool completely, then carefully unmold tart from pan by placing a hand on the bottom and slowly lifting up out of the ring. Place on a serving plate and transfer to refrigerator to chill for two hours.
If you do not have pie weights, use dried beans (and a lot of them!). It’s important to substantially weigh down the dough.
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