Dessert – Mandarin TartDrink

Sweet, fruity, and aromatic. This tart pairs a crisp biscuit base with a velvety mandarin cream, bringing colour and freshness to every bite.

Ingredients (26 cm tin):

For the base:
• 200 g digestive biscuits, crushed
• 100 g melted butter

For the cream:
• 250 ml fresh mandarin juice
• Zest of 2 mandarins
• 150 g sugar
• 3 eggs
• 1 tbsp cornflour
• 100 g butter, cubed

Method:

Mix the biscuits with melted butter, press into the tin, and bake for 10 minutes at 170°C.
Heat juice, zest, sugar, and cornflour until it begins to thicken.
Beat the eggs lightly and add them slowly, stirring constantly over low heat.
When thickened, remove from heat and incorporate the butter.
Pour the cream over the base and refrigerate for at least 2 hours.
Garnish with thin mandarin slices or candied peel.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.