Directions

1. 1 For the Tart Crust, mix flour, sugar and Timut Pepper in a medium bowl. Cut in butter with a pastry blender or forks until mixture resembles coarse crumbs (pea-size lumps). Stir in milk, mixing just until dough comes together. Gather dough into a ball. Flatten into a 6-inch disk. Wrap in plastic wrap and refrigerate at least 1 hour.
2. 2 Preheat oven to 350°F. Allow dough to rest at room temperature 10 to 15 minutes. Roll dough on lightly floured surface to 1/8-inch thick. Carefully transfer dough to a 9-inch tart pan with removable bottom. Mold crust to fit sides of pan; trim any excess dough. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake crust 12 to 15 minutes. Remove parchment paper and pie weights; allow to cool on a wire rack. Place tart pan on shallow baking pan.
3. 3 For the Peppered Citrus Filling, mix eggs and sugar in a medium bowl with a wire whisk. Stir in lemon and orange zests and juices and Timut Pepper. In a separate bowl, beat cream with an electric mixer on medium speed until soft peaks form. Gently stir whipped cream into the egg mixture until well blended.
4. 4 Pour filling mixture into crust. Bake just until the center is set, about 25 to 30 minutes. Cool completely. Refrigerate at least 3 hours or overnight. To serve, top with whipped cream, fresh fruit, and freshly cracked Timut Pepper, if desired.