There’s nothing better than a delicious dessert to cap off a dinner, so today we’re bringing you a Mandarin Tart with a smooth texture and wonderfully fragrant aroma. The combination of the mandarin cream with its unique flavor and scent, paired with the chocolate base, makes this tart a truly distinctive dessert. If mandarins are out of season and you still want to prepare a citrus fruit tart, you can use oranges instead. However, if...
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Place the butter and powdered sugar in a mixer, beat, and then add the egg and almond flour.
Add the sifted all-purpose flour and cocoa powder.
Roll out the dough between two sheets of parchment paper using a rolling pin.
Chill in the refrigerator for 1 hour.
Remove the dough from the fridge and line a 12 cm (5-inch) tart pan with it.
Cover the dough with parchment paper and add weights (such as dried chickpeas or beans) to keep the base flat.
Bake in a preheated oven at 170°C (340°F) for 12 to 15 minutes.
Remove the weights and parchment paper, then bake for an additional 5 minutes. Remove from the oven and set aside.
In a bowl, combine the mandarin juice, grated zest, sugar, and eggs.
Cook the mixture in a double boiler, stirring constantly, until it thickens.
Remove from heat and cool the mixture in an ice bath (place the bowl in a larger bowl filled with water and ice cubes).
Add the cold butter, cut into cubes, and mix well.
Beat the mixture until it becomes a smooth, homogeneous cream.
Remove the chocolate base from the tart pan and place it on your serving dish.
Pour the mandarin cream over the base and refrigerate until completely chilled.
Decorate the tart with mandarin segments and brush them lightly with mandarin or orange marmalade.
If mandarins are out of season, you can substitute oranges. Reduce the sugar slightly if the oranges are very sweet.
The chocolate base can be used for other fruit tarts or paired with vanilla pastry cream and strawberries or cherries.
Chilling the dough before baking helps maintain its shape and texture.
Can I use oranges instead of mandarins?
Yes, you can use oranges if mandarins are out of season. If the oranges are very sweet, reduce the sugar in the cream slightly.
What can I use as weights for the tart base?
You can use dried chickpeas, beans, or specialized pie weights to keep the base flat during baking.
Can I make the chocolate base ahead of time?
Yes, you can prepare the chocolate base ahead of time and store it in the refrigerator until ready to bake.
How do I ensure the mandarin cream thickens properly?
Cook the mixture in a double boiler and stir constantly until it thickens. Cooling it in an ice bath also helps achieve the right consistency.
Can I use the mandarin cream for other desserts?
Yes, the mandarin cream can be used as a filling for other tarts or pastries.
