man­darin tart

Irish Examiner - Weekend - - Food -

rest it for an hour in the fridge or over night, if you wish.

Pre­heat your oven to 180 de­grees and line the base of an 8 inch tart tin. Grease and flour around the edges.

Roll the pas­try on a flour dusted sur­face and cut in a cir­cle that will eas­ily fit into the tin. The pas­try will need to come right up to the lip of the tin and not be forced into cor­ners. If it is not gently placed it will shrink when bak­ing. Bake the pas­try case blind for twenty min­utes, us­ing a sheet of parch­ment and beans or coins.

In the mean­time whisk the egg yolks and su­gar in a large bowl un­til they are pale in colour.

Add the vanilla, man­darin peel and nut­meg to the milk and cream in a heavy based saucepan. Gently heat the mix­ture un­til it is shiv­er­ing on top — just be­fore it starts to com­pletely boil.

Whisk the cream mix­ture into the egg yolks in a con­tin­u­ous steady stream. If nec­es­sary strain the cus­tard to re­move and lumps.

Pour the cus­tard into the pre­pared tart case and sprin­kle a lit­tle more nut­meg over the top. Bake for 40 min­utes or un­til there is only the slight­est wob­ble in the cen­ter and it is pale golden on the top. Al­low the tart to cool com­pletely be­fore re­mov­ing it from the tin and top­ping it with some of the cara­malised man­darin slices.

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