Citrus Tartelets with Brazil Nut Crust | RICARDO

Ingredients

• 1/2 cup (125 ml) Brazil nuts
• 2 tablespoons (30 ml) sugar
• 3/4 cup (180 ml) flour
• 1 pinch salt
• 1/4 cup (60 ml) cold unsalted butter, cubed
• 1 egg yolk
• 1 tablespoon (15 ml) ice water, approximately
• 6 tablespoons (90 ml) sugar
• 3 tablespoons (45 ml) unbleached all-purpose flour
• Grated zest of 1 lemon
• 1 egg
• 1 cup (250 ml) hot milk
• Sections of 2 blood oranges, peel and pith removed
• Sections of 2 Cara Cara oranges, peel and pith removed