Tangerine Tart / Tarte de Tangerina
For me, a tart au citron (lemon tart) is the “Frenchiest” of all desserts. I remember trying it on holiday whilst traveling with my parents through France, stopping every now and then for a café au lait and a slice of this tangy dessert. It is a delicious incredible and, to be honest, unbeatable combination of crumbly, buttery pastry with a citrussy, sharp creme and preferably, in my view, served extra cold and dusted with icing sugar. Today we can find this tart in almost all good patisseries and even in supermarkets but nothing compares to a good home baked tart. I have decided to replace the original lemons that compose this dessert with the juice and the zest of tangerines, which with the arrival of autumn, are slowly showing their faces in my local greengrocer. It is now a tart au tangerine, delicate, perfumed and equally scrumptious. Enjoy.
350gr of good quality short crust pastry
250gr of sugar
Juice and zest of 8 tangerines
300 ml of whole cream
Pre-heat the oven at 180 ºC.
On a slightly flour dusted surface, roll out the pastry. Line a tart form with it and bake it blind in the oven for 20 minutes, till it becomes crisp and golden. Remove from the oven and set aside. Meanwhile, whisk the eggs with the sugar in a bowl till it resembles a fluffy paste. Add in the zest and juice of the tangerines, the cream and bit well till everything is very well mixed. Place the tart mixture into the tart form and bake in the oven for 35 minutes, till the tart becomes golden and set. Remove from the oven, let the tart cool completely. Place in the fridge for a couple of hours. When ready to serve, sprinkle the top with icing sugar.
This entry was posted in Desserts
and tagged Tangerine Tart
, Tarte de Tangerina
. Bookmark the permalink