Mandarin Tart

A sunny yellow tart in winter

Zutaten:

Zubereitung:

Quickly knead all the ingredients together into a dough.

Roll out the dough with a rolling pin, making sure that the dough fits into the shape of the tart ring. Press the top with the rolling pin to remove the excess dough. Press lightly on the edges of the pastry to make it smooth.

Bake blind at 170C for about 12 minutes. Leave to cool.

Brush the inside with hot apricot jam.

Soak the gelatine in cold water. Then carefully melt the gelatine with the lemon juice over low heat (please do not boil). Whip the cream with the sugar until stiff. Mix the mandarin puree with the gelatine and fold into the whipped cream. 

Fill the pre-baked tarts with the cream. Arrange the mandarin wedges on top and chill.

Bring water to the boil, stir agar-agar with sugar into the water. Boil for 1 minute.

Brush the jelly onto the mandarin wedges.

Bon Appetit!