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Mandarin Tart

Mandarins are in season at the moment and I kept thinking I should make a mandarin tart.  In my front garden the mandarins are still ripening.  I decided to use the mandarins from my garden as they are still a bit sour and would make a great tart.

I used the same recipe I would for my lemon tart but using mandarins instead of lemons.  This recipe has quite a few steps but the end product is so worth making. I remember once using a commercial pastry to make mini tarts and the pastry tasted horrible.  I normally use commercial pastry for other baked goods and they turn out great but not for tarts.

This pastry is easy to make and taste so good. If you have never made pastry from scratch for a tart this recipe is great to use.  Make sure you roll the pastry nice and thin.

I must say that the mandarin tart turn out really well and tasted great.  However, personally it was a little bit sweet for me. I prefer the tangy-ness of a lemon tart.

Happy Baking xo

Mandarin Tart

Ingredients

· 1 cup plain flour
· ¼ cup icing sugar
· 90 grams butter, chopped
· 1 egg, separated

Filling

· 4 eggs
· 1 teaspoon grated mandarin rind
· ¾ cup mandarin juice
· ¾ cup caster sugar

· ½ cup thickened cream

Instructions

1. Blend or process flour, icing sugar and butter until combined. Add the egg yolk ONLY (reserve the egg white for the filling) and process until all ingredients just start to come together.

2. Knead the mixture lightly on a bench until a dough forms. Wrap dough in cling wrap and place in the refrigerator for 30 minutes.

3. Grease or spray with oil a 24 cm loose-based flan tin.

4. Roll the pastry between two sheets of baking paper until large enough to line the flan tin. Ease the pastry over the flan tin and press it to the side and trim the edges. Freeze for 15 minutes.

5. While waiting for the pastry to rest. Preheat oven to 180°C.

6. Cover the pastry with baking paper and fill it with dried beans or rice. Bake in oven for 15 minutes. Remove the baking paper and beans or rice and bake the pastry for a further 5 to 10 minutes until lightly brown. Carefully shield the side of the pastry with foil if over-browning.

7. Reduce the oven temperature to 150°C.

Filling

8. Whisk eggs, egg white, rind, mandarin juice, sugar and cream in a medium bowl.

9. Using a strainer or sieve pour mixture through to make it smooth.

10. Pour mixture into the pastry case and bake for 25 minutes or until just set. Allow the mandarin tart to cool and refrigerate until cold.

11. Dust with icing sugar and serve.

Tips 

· Remember to reduce the oven temperature for the final bake of the mandarin tart.

· If you don’t have a food processor, you can make the pastry by rubbing the butter into the flour and icing sugar until it resembles bread crumbs and then knead to form the pastry dough.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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