Every Chinese New Year there are timeless items that always grace the dining table. Mandarin oranges are one of them! A classic fruit enjoyed by both young and old for its small size and absolutely sweet flavour, Chinese New Year isn’t the same without mandarin oranges.
Because the fruit is so good, we just had to combine them with a custard tart to form a whole new treat. It’s sure to enhance the flavour of the mandarin orange.
|130 g||salted butter|
|50 g||icing sugar|
|2||QL Omega Egg Yolks|
|210 g||plain flour|
|60 g||ground almond|
Orange Curd Filling
|50 g||corn flour + 50 g water|
|150 g||mandarin orange juice|
|1 tbsp||orange concentrate|
|4||QL Omega Egg Yolks|
|1 tsp||Mandarin orange zest|
|300 g||Mandarin orange segments|
|a bunch of mint leave|
- For the pastry, cream butter and sugar in a bowl until creamy and pale in colour.
- Add QL Omega Egg Yolks and cream for 1 minute.
- Fold in flour and ground almond. Mix until a dough is formed.
- Set the dough aside to rest for 10 minutes.
- Take some dough and press onto 8 medium-sized tartlet moulds.
- Bake in a preheated oven at 160°C for 15 - 20 minutes or until light golden in colour. Leave to cool.
- Remove tart shells from moulds and set aside.
- For the orange curd filling, bring water and sugar to boil in a pot. Mix corn flour and water and slowly whisk into the syrup and cook until mixture is thick. Cook for 30 seconds.
- Whisk in mandarin orange juice, mandarin orange concentrate and mandarin orange zest. Cook for 1 minute.
- Remove from heat and whisk in QL Omega Egg Yolks.
- Transfer the orange curd to a bowl and cool before putting in the refrigerator to chill.
- To assemble, fill tart shells with orange curd and top with mandarin orange segments.
- Decorate with mint leaves.