When one pie flavor just won't do - you combine three! This Triple Citrus Macaroon Mascarpone Tart is the perfect blend of sweet & tart, dense & fluffy, and is nestled in a (surprise!) coconut macaroon shell.
Preheat the oven to 350 F. Spray a 9" or 10" tart shell with a removable bottom with nonstick cooking spray.
Combine shredded coconut, egg whites, granulated sugar, and salt to a medium bowl. Stir until everything is well combined and the coconut is moist. Spread the coconut mixture on the bottom and sides of the pan, pressing it firmly to the bottom and sides to make a solid layer.
Place the pan on a baking sheet and bake for 25-30 minutes. 10 minutes into the bake, the top will begin to darken; cover the tart loosely with foil to avoid burning, then continue to bake for remaining time (15-20 mins.) Look for a dark golden color along the top and sides of the tart to judge its doneness - the center will still be mostly white.
When the tart is done, remove it from the oven and let it cool completely in the pan. Once cool, gently remove the tart from the pan and transfer to a serving plate.
Triple Citrus Curd:
Zest the lemons, blood oranges, and lime; set the zests aside. Squeeze the citrus juice (it should all yield about 1 cup) and combine it with the sugar, butter, and salt in a medium saucepan set over medium heat. Bring the mixture to a boil, stirring occasionally.
While the citrus mixture comes to a boil, whisk the eggs and yolks in a medium heat-proof bowl until combined. When the citrus mixture is boiling, pour the hot citrus-sugar mixture slowly in the eggs while whisking rapidly (to avoid scrambling.) Return the mixture to the saucepan and cook over medium-low heat for 2-3 minutes, stirring constantly with a heat-proof spatula, until slightly thickened, avoiding a boil.
When the curd coats the back of the spatula, immediately transfer it to a heat-proof bowl to stop the cooking process. Stir the zests into the warm curd for 1 minute, then let cool until room temperature, 45-60 minutes.
Triple Citrus Mascarpone Filling:
In a medium bowl, beat the cream and cream cheese on high with a hand mixer or in a stand mixer until it's smooth and slightly thickened. Add the mascarpone cheese and powdered sugar and beat until fluffy.
Fold in the curd with a rubber spatula, the spread it into the cooled macaroon crust. Refrigerate for at least 2 hours.
Decorate with sliced citrus and glaze with apricot preserves mixed with warm water to retain the moist fruit look. Top with whipped cream if desired. Enjoy!