When Ben and I moved to Seattle, we drove from Boston and the road trip was a comedy of errors. Our AC gave out early on in the journey, and the scorching stretch through Montana in mid-August nearly incinerated us. The car was jammed with our belongings, so we could only crack the windows, merely switching the oven to convection mode.
Under normal circumstances, the copilot oversees DJ duties and snack dispersal. In this instance, however, whoever was in the passenger seat had to regularly revive the driver with two ice packs to the face from our dinky cooler of drinks.
To keep from passing out, we fantasized about smoothies and sorbet and Popsicles and endless varieties of ice-cold lemonade. It was only by the sheer force of a citrus-fueled trance and teamwork that we made it to Seattle that summer.
This tart, with its lemon-driven flavor profile and complementary pairings, is the only way I’ll tolerate reliving that misadventure. But boy, is it a trip!
1 baked Coconut Pecan Crust
TWO-TONED LEMON CURD SWIRL
½ recipe spirulina lemon curd
½ recipe pink lemonade curd
1. Preheat the oven to 350°F.
2. Prepare a half recipe of the spirulina lemon curd and a half recipe of the pink lemonade curd, separating them in two small bowls.
3. Tear off a 12-inch square of aluminum foil. Fold 2 inches along one side, then fold that section over another 2 inches. Continue folding until you have a 2 × 12-inch band. Shape it into your desired curve(s), and stand it in the prepared tart shell like a dividing wall.
4. Using one hand to hold the foil in place, slowly pour or spoon the pink lemonade curd into one section, starting from the outer edge of the tart. Slow when the curd begins to approach but does not touch the foil divider.
5. Pour the spirulina lemon curd into the other section, slowing as the curd reaches the foil. Carefully fill in and smooth the curds on their respective sides, continuing to hold the divider in place, until each section has been filled to the center. Gently lift the divider straight up, rinse it, and recycle it.
6. Place the tart on a rimmed baking sheet and bake for 5 minutes, just to set the filling. The edges should be set with the center retaining the slightest of jiggles.
7. Cool completely before decorating.
PAIRED SPHERES DESIGN PROCESS
4 firm green kiwis
1 white-fleshed dragon fruit (pitaya)
1-inch circle cutter
Paring knife
Ruler
1. Peel the kiwis and cut them crosswise into ¼-inch slices. Using a 1-inch circle cutter, punch out 20 kiwi circles. Cut each circle in half to create 40 half-moon shapes.
2. Peel the dragon fruit and cut it crosswise into ¼-inch slices. Using a 1-inch circle cutter, punch out 20 dragon fruit circles. Cut each circle in half to create 40 half-moon shapes.
3. Lay a ruler horizontally across the center of the tart. Starting from the left, place a row of semicircles with the straight edge against the ruler, alternating between dragon fruit and kiwi. Remove the ruler and complete each circle with its opposite fruit, pairing dragon fruit with kiwi and vice versa.
4. When the first row has been completed, repeat the same process. Continue filling rows of kiwi and dragon fruit circles until the surface of the tart has been evenly covered, trimming edge pieces to fit as necessary.
5. Keep in the refrigerator until ready to serve. This tart is best consumed within 2 days.
SUGGESTED SUBSTITUTIONS
Crust alternatives: Speculoos Cookie Crust, Basic Tart Pastry Shell
Topping alternatives: Mango, pink-fleshed dragon fruit, pineapple, papaya, strawberry
NOTES
Since shape cutters are not particularly sharp, swiveling the cutter on the kiwi slices can be a better alternative to pushing straight down and running the risk of smashed fruit.
As a design variation, create a layered curd tart instead of the side-by-side swirl. Pour the spirulina lemon curd into the prepared tart shell and spread into an even layer. Chill in the refrigerator for 10 minutes to set until it no longer jiggles. Gently spoon the pink lemonade curd over the spirulina layer and smooth the top. Bake at 350°F for 5 minutes, just to set the curd. Decorate, chill in the refrigerator, then slice to reveal the stacked duo tones.