📖 Instructions

1. **Make the Tart Crust:** First, in a large mixing bowl, whisk together the flour, powdered sugar, and salt. This ensures everything is evenly distributed before adding the butter.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You want small pieces of butter remaining – they're what create flaky layers!
3. Add the egg yolk and water: In a separate small bowl, whisk together the egg yolk and ice water. Pour this mixture into the flour mixture and gently mix until the dough just comes together. Be careful not to overmix – overmixing develops gluten and makes the crust tough.
4. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking. I once skipped this step and ended up with tartlets that looked like tiny volcanos!
5. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease your tartlet tins. I like to use non-stick spray for easy release, but butter works too.
6. Roll and shape: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tartlet tins. Gently press the dough into the tins, making sure it fits snugly into the corners. Trim any excess dough from the edges.
7. Blind bake: Prick the bottom of each tart crust with a fork (this prevents it from puffing up during baking). Line the crusts with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crusts are lightly golden brown. This blind baking step is super important so don't skip it!
8. Cool the crusts: Let the baked tart crusts cool completely in the tins before filling.
9. **Make the Citrus Filling:** In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This helps prevent lumps from forming when you add the liquids.
10. Add citrus juice and zest: Gradually whisk in the orange juice, lemon juice, and citrus zest until smooth. The zest is where all the intense citrus flavor lives, so don't skimp!
11. Cook the filling: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a simmer. Reduce the heat to low and cook for another minute, stirring continuously.
12. Temper the eggs: In a small bowl, whisk the egg yolks. Gradually whisk a spoonful of the hot citrus mixture into the egg yolks to temper them. This prevents the eggs from scrambling when you add them to the hot filling. Pour the tempered egg yolks into the saucepan and cook for another minute, stirring constantly, until the filling is thick and glossy.
13. Add butter and vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the filling is smooth.
14. Cool slightly: Let the citrus filling cool slightly before pouring it into the baked tart crusts. This prevents the crust from becoming soggy.
15. Fill the tartlets: Spoon the citrus filling into the cooled tart crusts, filling them almost to the top. If you're feeling fancy, you can pipe the filling in using a piping bag for a more elegant look.
16. Chill the tartlets: Cover the tartlets with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until the filling is set.
17. **Make the Honey Glaze:** In a small saucepan, combine the honey and water. Bring to a simmer over medium heat, stirring until the honey is dissolved.
18. Glaze the tartlets: Brush the tops of the chilled tartlets with the honey glaze. This gives them a beautiful shine and adds a touch of extra sweetness.
19. Garnish (optional): Garnish the tartlets with fresh citrus slices, candied zest, or a sprinkle of powdered sugar, if desired. I love adding a few edible flowers for a pop of color!
20. Serve and enjoy: Serve the citrus burst tartlets chilled and enjoy the delightful burst of citrus flavor!