A gorgeous tasting tart covered with slices of juicy sweet mandarin which makes for… sweet dreams!

 

What we will need: (for 8 people)

 

300 g. ready pastry (for pies)

 

250 ml cream

 

250 ml milk

 

4 Cardamom seeds (crushed into powder form)

 

Yolks from 8 medium eggs 

 

100 g. powdered sugar

 

For Mandarin syrup:

 

3 tbsp. powdered sugar

 

Juice of three tangerines (clementine variety)

 

45 ml water

 

4 Cardamom seeds (crushed into powder form)

 

For the topping:

 

5 tangerines (clementine variety)

 

2 tbsp. pomegranate seeds

 

1 tbsp. unsalted pistachios, toasted and coarsely chopped

 

Method:

 

Remove your ready-made pastry from its packaging and use it to line a 24inch tart dish.  Place the dish in the freezer for approximately 20 minutes.

 

Pour your cream, milk and cardamom powder into a pot and bring to a boil on medium heat, stirring slowly with a wooden spoon.  Then remove from heat.

 

Next, remove your tart dish from the freezer and line the now frozen pastry with a sheet of greaseproof paper.  Then fill the dish with rice or dried baking beans.  Bake in a preheated oven at 180°C for 10'-12' minutes, until we see that the edges of the dough are beginning to cook. Then carefully remove the greaseproof paper with the rice or beans and continue baking the tart for another 13'-15' minutes, until it takes on that gorgeous golden color.

 

In the meantime, we start preparing our tart filling.  In a mixer, beat the egg yolks with the powdered sugar until pale and frothy.  Then slowly start adding your milk and make sure that the mix is thoroughly blended.  Pass your liquid through a strainer to ensure no remnants of the cardamom are left behind and then pour into your tart dish.  

 

Reduce the heat of your oven to 140°C and continue cooking for 60'-70' minutes until the tart is cooked through.  Then remove it from the oven and allow to cool, and then place it in the refrigerator.

 

We now need to prepare the beautifully scented mandarin syrup that will be poured over our tart.  In a saucepan, heat the water with the juice of mandarin, cardamom and sugar over low heat. Stir for a few minutes with a wooden spoon until a thick syrup forms. Leave aside.

 

For our topping, we will need our clementine slices and our roasted pistachios coarsely chopped.  

 

Let us assemble the tart! Remove the tart from the refrigerator. Top the surface with the slices of tangerine, pistachios and pomegranate. Then drizzle your tart with the aromatic syrup and serve! Yum!!