«What if you were the one to extend the invitation?»
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Tangerine tart
Description
Deliciously fresh, well-balanced and light, this fruity mandarin tart brightens up the winter gloom. Its tangy flavour and melt-in-the-mouth texture make it a refined dessert that the whole family can enjoy. It's an ideal pastry to prepare in advance for your festive meals, or simply to indulge in on cold days.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Prepare the shortcrust pastry :
Quickly knead all the ingredients together until you have a smooth dough. Roll out the dough with a rolling pin and line the pie dish. Roll over the top to remove any excess and lightly smooth the edges.
2. Blank cooking :
Bake the tart base at 170°C for approximately 12 minutes. Leave to cool.
3. Spread the base :
Brush the inside of the cooled base with slightly warmed apricot jam.
4. Prepare the cream :
Soak the gelatine in cold water. Melt gently with a little lemon juice (without boiling). Whip the cream with the sugar until stiff. Mix the mandarin purée with the melted gelatine, then gently fold into the whipped cream. Garnish the base of the tart with the cream.
5. Garnish :
Arrange the mandarin segments attractively on top of the cream and set aside to cool.
6. Prepare the agar-agar jelly:
Bring the water to the boil, add the sugar and agar-agar and boil for 1 minute. Immediately brush this jelly over the mandarin orange segments to give them a beautiful shine.
THERMOMIX® METHOD.
