Sumo Citrus Tart

For the crust:

• 2 c graham cracker crumbs (about 16 crackers)
• ¼ c packed light or dark brown sugar
• ½ tsp kosher salt
• 8 tbsp (1 stick) unsalted butter, melted

For the filling:

• 5 large egg yolks
• 14 oz canned sweetened condensed milk
• Zest of 1 Sumo Citrus
• ½ c freshly squeezed Sumo Citrus juice
• ¼ tsp kosher salt
• 1 tsp vanilla bean paste or 2 teaspoons vanilla extract
• 1 Sumo Citrus, segmented for garnish, optional

Preheat oven to 350°F.

In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Mix until a wet, sand-like texture is formed. 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 crust for 10 minutes. Once done, set aside to cool while you make the filling, leaving the oven on to bake the tart.

In a medium bowl, whisk egg yolks together. Stir in sweetened condensed milk and Sumo Citrus zest. Whisk in Sumo Citrus juice, salt, and vanilla bean paste or extract until everything is thoroughly combined. Carefully pour citrus filling into cooled crust.

Bake for 17-20 minutes, or until the filling is mostly set but gives the slightest jiggle/wobble. Place onto a wire rack to cool down completely. Carefully place a sheet of foil over the tart and refrigerate for at least 4 hours, or preferably overnight for the best results.

Once refrigerated, garnish tart with Sumo Citrus slices, if desired, and cut into wedges.

Recipe developed by Sumo Citrus