Mandarin Orange Tart RecipeOrigin: Britain Period: Traditional |
IngredientsThis is very much a recipe from the 1920s where tinned fruit, which were coming into vogue, is given a French twist by mixing with crème pâtissière before being poured into and set in a blind-baked sweet shortcrust pastry pastry case.
1 batch sweet shortcrust pie dough (about 300g) 
Mandarin Orange Tart Preparation:Method:Begin with the crème pâtissière: In a bowl, beat the egg yolks and sugar together thoroughly until thick and pale. Now beat in 40g sifted flour before whipping in about 500ml of the warm milk. Turn the mixture into the top of a bain-marie (double boiler) and cook, whisking constantly, until the mixture just comes to the point of boiling. Take off the heat and when the crème cools whisk in the vanilla extract. Whilst the crème is cooling, roll out your pastry and use to line the base and sides of a flan dish. Cover with greaseproof (waxed) paper then fill with baking beads or baking beans and transfer to an oven pre-heated to 180°C. Bake for about 20 minutes, or until cooked thorough and golden. Take the blind-baked pastry out of the oven and remove the baking beans and greaseproof paper. Now drain the tinned fruit and mix with enough of the crème pâtissière to just fill the pastry case. Dust the top with icing sugar then place under a hot grill (broiler) and allow the top to glaze. Set aside to cool completely before serving. |
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