Summer Sunrise Tart

INGREDIENTS

Sea buckthorn curd:

• 1 cup sea buckthorn purée

• 3/4 cup sugar

• 6 large egg yolks

• 2 whole eggs

• 8 tbsp unsalted butter, cubed

• Pinch of sea salt

Cardamom-ginger brown sugar crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup firmly packed light brown sugar

• 2 tablespoons chopped crystallized ginger

• 1/4 teaspoon ground cardamom

Vanilla crème fraîche:

• 3/4 cup chilled heavy whipping cream

• 3/4 cup crème fraîche

• 3 tablespoons sugar

• 1 teaspoon vanilla

• 1 tablespoon finely grated lemon zest

DIRECTIONS

For curd:

Whisk sea buckthorn purée, sugar, egg yolks, whole eggs, and salt in a saucepan until very smooth.

Heat gently: Set over medium-low and cook, stirring constantly. This takes 7–10 minutes. Don’t rush it — curds rebel under high heat.

Check consistency: When the mixture coats the back of a spoon and holds a clean line when swiped, remove from heat.

Add butter: Stir in the butter cubes until fully melted and glossy.

Strain through a fine sieve for a perfectly smooth curd.

Chill: Refrigerate at least 2 hours to set, or overnight.

For crust:

Position rack in center of oven and preheat to 350. Grease the bottom and sides of your tart pan. In a small bowl, stir together the flour and salt; set aside. In a separate bowl, beat butter and brown sugar together until combined, about 1 minute; at low speed, add the flour mixture and mix just until crumbly. Pat the dough evenly into the bottom and sides of pan; prick well with fork. Bake crust for 15-20 minutes, until golden brown around the edges. Cool completely on a wire rack.

For crème fraîche:

Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, vanilla and lemon zest in large bowl until stiff peaks form.

To assemble:

Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect (be careful not to overmix to retain marbling). Spoon marbled mixture in dollops into cooled crust.

Repeat with remaining curd and crème fraîche mixture. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Refrigerate tart at least 1 hour and up to 4 hours. Remove pan sides and garnish with fresh thyme

before serving.