Mandarin tart and citrus cream: a seasonal dessert for Christmas menus or for a family afternoon, simple to make but very fragrant. If you love shortcrust pastry, creamy fillings and mandarins, you absolutely have to try it. Maybe you could save this recipe in view of the Christmas holidays. Indeed, if you are looking for ideas you could take a look at my thematic collections CHRISTMAS MENU: IDEAS AND RECIPES.
I made a base of shortcrust pastry with a quantity of butter higher than normal, in order to obtain a very crumbly base, slightly salty. The pastry is covered with mandarin jam. The cream is mine super custard flavored with orange peel, lemons and mandarins. Coverage are mandarins peeled to live and covered with a little orange jam dissolved in hot water, in order to polish the fruit and preserve it better.
You can prepare it safely a day in advance and store it in the refrigerator, however, taking care to decorate with mandarins only a short time before serving the dessert.
Seasonal sweets with mandarins
Mandarins are one of the most loved and used seasonal fruits in cooking. In December they never fail on my table, as fruit or in delicious desserts such as SOFT CAKE WITH MANDARINS or the PLUMCAKE RICOTTA AND MANDARINS for breakfast. Or, to conclude dinners in sweetness on MANDARIN FROST Siciliano, the CREME BRULEE or the CARAMEL CREAMs mandarin. Because with a spoon dessert you are never wrong, Believe me. Have you already seen the 15 RECIPES OF DESSERTS BY THE SPOON easy and elegant for Christmas?
Is, for those who prefer a cold dessert, here is the PARFAIT MANDARIN, which you can also serve using the zest of mandarins as a cup, just like you do in Sicily.
Now I leave you to the recipe of the tart with mandarins and cream, Have a nice day!
FOR THE PASTRY CREAM:
750 ml whole milk
250 ml of cream
lemon zest, Mandarin, organic orange
6 egg yolks
120 grams of sugar
80 grams of 00 flour or cornstarch (corn starch) or starch
FOR THE PASTRY:
230 grams flour 00
150 grams of cold butter
100 grams of sugar
grated zest of one lemon
an egg yolk
a pinch of salt
tangerines, to taste
mandarin jam (of the smooth and homogeneous type), to taste
2 tablespoons hot water
I advise you to prepare in advance both the dough for the shortcrust pastry, in order to work it well cold, both the custard.
For the pastry, put the flour on the work surface, salt and cold butter cut into small pieces and work quickly with your fingertips. When you have obtained a sandblasted mixture, combine the yolk, sugar, vanilla, the lemon zest and knead the dough until you get a smooth and homogeneous dough. Refrigerate for at least 30 minutes. When the dough will be cold, spread it to a thickness of 3-5 millimeters. Grease and flour a 24 cm tart mold, better if micro-perforated, and cover with shortcrust pastry.
Cover the dough with parchment paper and add legumes or the appropriate ceramic balls for cooking tarts and cook in white for 25 minutes or until the shortcrust pastry is well cooked and golden. Eventually, you can remove balls and parchment paper and continue cooking for another 5 minutes in order to obtain a well-brown pastry. Remove from oven and allow to cool completely.
For the custard, put the egg yolks in a bowl and crush them with a whip along with half the sugar. Mix flour or corn starch with the rest of the sugar and add the egg yolks, stirring constantly, to obtain a homogeneous mixture.
Heat the milk and cream with the grated citrus peel, without bringing them to a boil. Strain to remove the peel and pour the liquid flush over the egg mixture, sugar and flour, always shut with whip. Cook the cream over low heat, stirring with a whisk until thickened. Once the cream will be dense, Simmer on low heat and stirring constantly for two minutes. Put the cream in a bowl and cover with plastic wrap. Allow to cool completely.
Peel the mandarins alive by removing the white skin of which the cloves are covered.
Assembling the cake. Spread 2-3 tablespoons of mandarin jam on the shortcrust pastry, spread it with care. Pour the custard (if cooling it has become too firm it will be enough to beat it vigorously with a whisk to make it creamy and smooth again) and level. Decorate the tart with the peeled mandarin wedges as you see in the picture or as you prefer.
Dissolve a tablespoon of jam in 2 tablespoons of water bringing everything to a boil and brush the mandarins with the mixture, that will become shiny. Store in the refrigerator and let stand for 15 minutes at room temperature before serving. Bon appétit!