Pastry Crust

1. Sift flour and icing sugar into a bowl. Add cold butter and rub with your finger tips till mixture becomes sandy.
2. Add in ice water and knead mixture to form dough. Add a little more ice water if the dough is too dry.
3. Shape it into ball and wrap it with foil then store in freezer for about 10 minutes.
4. 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.
5. Bake at preheated oven at 180C for 20 minutes till pale yellow. Remove and set aside.

Filling

1. Mix all the fillings ingredient in a measuring cup, stir gently till sugar dissolved and strain through a sieve.
2. Pour fillings into baked tarts till 90% full and bake at 180C for 15-20 minutes and leave to cool on wire rack.
3. Top with some mandarin oranges and dust with icing sugar/snow powder or brush with some apricot gel.