Small tarts made of sweet, crisp pastry crust are filled with a tangy orange custard. A beautiful one-bite dessert, they are topped with a juicy mandarin orange slice.
By Ann Low
These cute little tarts are made of sweet crust pastry and tangy orange custard. They are wonderful and taste delicious with a mandarin orange garnish. You can make the crust and shape it into tart shells a day ahead, refrigerated. As for the filling this can be done the following day. They look very impressive and are a perfect treat to serve at a birthday party or any other occasion.
- 110g Plain flour
- 55g Cold butter, cut to cubes
- 20g Icing sugar
- pinch of salt
- 1 tbsp Ice water
- 3 Eggs (60-65g each)
- 100g Caster sugar
- 100ml Fresh orange juice
- zest of 1 orange
- ½ tbsp Green lime juice
- 2 cans mandarin oranges, drained and blotted to remove excess liquid
- Sift flour and icing sugar into a bowl. Add cold butter and rub with your finger tips till mixture becomes sandy.
- Add in ice water and knead mixture to form dough. Add a little more ice water if the dough is too dry.
- Shape it into ball and wrap it with foil then store in freezer for about 10 minutes.
- Press a small piece of dough (about 12g) into tart tin. Trim the edges with a sharp knife. Prick the pastry at the bottom of the case with a small fork.
- Bake at preheated oven at 180C for 20 minutes till pale yellow. Remove and set aside.
- Mix all the fillings ingredient in a measuring cup, stir gently till sugar dissolved and strain through a sieve.
- Pour fillings into baked tarts till 90% full and bake at 180C for 15-20 minutes and leave to cool on wire rack.
- Top with some mandarin oranges and dust with icing sugar/snow powder or brush with some apricot gel.