Mandarin Lover’s Tart

 

I am quite amused with myself as to how I am swinging between berries and citrus this spring. Are you a berry lover or a citrus fan? Either ways, this recipe is for everyone.  I think mandarins are gorgeous fruits who somehow get overshadowed by the other citrus varieties in recipes. Ever since I discovered Gold Nugget Mandarins, which are 100% seedless and really, really sweet my inspiration to create with Mandarins have gone up by several notches. To show the versatility of the mandarin, I have used them in various ways- freshly sliced, chocolate dipped and bruleed in my presentation. I wanted to do a candied and a dehydrated version too but I was running short of time. Maybe, next time!

And of course, the tart has lots of mandarin zest as well.  It is egg-less, creamy and delicious without a lot of effort.

Mandarin Lover’s Tart
Makes an 8 inch round tart

One 8-inch ready tart/pastry shell (or home made, recipe here )
400 ml thickened/heavy cream
150 ml full cream milk
3 tsp powdered gelatine
1 tbsp sugar (more if you like it sweeter)
50 g white chocolate chips
1 tbsp mandarin zest
1 drop orange food colour (optional)

For decoration
Extra mandarin slices (from 4 whole mandarins), for presentation
50 g dark chocolate
2 tbsp castor sugar
fresh basil leaves

Cook tart shell accordingly to instructions.  Place the tart shell on to a baking tray. This will make it easier to move the shell in and out of the refrigerator. In a large, heavy bottomed saucepan place the cream, milk and gelatine. Leave aside for 5 minutes for gelatine to bloom. Over low heat, bring the mixture just to a boil (do not boil), stirring frequently until gelatine dissolves completely.

Add the sugar, white chocolate and mandarin zest. Leave aside for 10 minutes. Stir to check if the chocolate has melted and sugar has dissolved. Add food colour, if using. Cool the mixture to room temperature. Strain the cream mixture very gently either directly onto the tart shell or first into a jug, then on the tart shell. Place the baking tray with the tart shell into the fridge to set. Refrigerate for 3-4 hours or until the mixture has completely set.

When ready to serve, decorate with fresh, chocolate dipped (recipe below) and bruleed oranges. The tart is best served chilled.

Meanwhile, make the chocolate dipped mandarins. Line a baking tray with baking paper. Melt the dark chocolate in a small saucepan that is placed over a pan of simmering water. Dip half of each mandarin slice in the melted chocolate letting the excess fall back into the pan. Place in a single layer on the baking tray. Leave aside for 15-20 minutes or until set. Refrigerate until needed.

To make the bruleed mandarin slices, sprinkle castor sugar on the slices evenly. With a blow torch, caramelize the sugar to leave a thin, crunchy crust.