📖 Instructions

1. **Prepare the Tart Crust:** In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Ensure there aren't clumps of flour. Ever get tired of prepping the tart crust? It takes so long, eh?
2. **Add the Butter:** Cut in 1/2 cup (1 stick) of cold, unsalted butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter MUST be cold!.
3. **Incorporate the Egg Yolk:** In a small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour and butter mixture and stir until the dough just comes together. Don't overmix! You want a tender crust, not a tough one.
4. **Chill the Dough:** Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for preventing the crust from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
6. **Pre-Bake the Crust:** Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the pie weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely.
7. **Prepare the Buddha's Hand Filling:** In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. The cornstarch helps thicken the filling, giving it a luscious texture.
8. **Add Citrus Juice and Zest:** Gradually whisk in 1 cup of fresh Buddha's Hand juice (or a combination of lemon and orange juice if Buddha's Hand is unavailable), 1/4 cup heavy cream, and 1 tablespoon of Buddha's Hand zest. If you don't have a fancy zester, a fine grater will work just fine.
9. **Cook the Filling:** Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. Reduce the heat to low and cook for another minute, stirring constantly. The filling should be smooth and glossy. Make sure there are no lumps!
10. **Finish the Filling:** Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. The butter adds richness, and the vanilla enhances the citrus flavors.
11. **Pour into Crust:** Pour the warm filling into the pre-baked tart crust. Spread evenly.
12. **Chill the Tart:** Refrigerate the tart for at least 2 hours, or until the filling is completely set. This allows the flavors to meld and the filling to firm up.
13. **Make Candied Citrus Peel:** While the tart is chilling, prepare the candied citrus peel. Remove the peel from one Buddha's Hand citron (or use other citrus peels like orange or lemon). Cut the peel into thin strips.
14. **Boil the Peel:** Place the citrus peel strips in a saucepan and cover with cold water. Bring to a boil and simmer for 15 minutes. Drain and repeat this process two more times. This helps remove bitterness from the peel.
15. **Candy the Peel:** In the same saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the citrus peel strips and cook, stirring occasionally, until the peel becomes translucent and the syrup thickens, about 20-25 minutes. Watch closely to prevent burning!
16. **Dry the Peel:** Remove the citrus peel strips from the syrup with a slotted spoon and place them on a wire rack to dry for at least 1 hour. Once dry, toss the candied citrus peel in granulated sugar.
17. **Garnish and Serve:** Before serving, garnish the chilled tart with the candied citrus peel. Arrange the peel in an attractive pattern on top of the filling. Slice and serve cold.