Custard and caramelised
For the caramelised mandarins: 2 mandarins, sliced across the centre into 5 ml thick slices 120g of caster sugar golden caster sugar for coating for the pastry: 225g flour 1 pinch of salt 140g of cold butter, cut into cubes 55g caster sugar 1 egg For the filling: 8 egg yolks 95g of golden caster sugar 1 vanilla pod, sliced down the middle 1 large strip of mandarin peel 1/2 tsp of ground nutmeg 245mls of milk 245mls of cream Fill a small saucepan with water and bring to the boil. Add the mandarin slices and bring to the boil again, then drain well. Repeat this process. Refill the pan with 200ml of water, add the caster sugar and bring to the boil, stirring well.
Add the peel and reduce the heat until the mixture is simmering and simmer for about 15 minutes, stirring occasionally until the mixture has thickened to a syrup.
Sprinkle some golden caster sugar onto a plate and coat the mandarin slices while they are still warm. Place on a wire rack to cool.
To make the pastry mix the flour and salt and rub in butter, do not over mix. You want it to look like rough breadcrumbs.
Stir the sugar into the eggs, mix it lightly and add it to the flour mixture with a fork. Bring the pastry together with your hands then