January seems to be all about loosing weight, cutting fat, new miracle diets etc etc etc….. you can’t open a food magazine without the word DIET screaming at you. I still think moderation is the key to a healthy weight and plenty of exercise.
So, here it is – the rebel of all diets – the Sweet Week. A week full of recipes for mouthwatering cakes, desserts and cookies. Treat yourself, your kids, your mum and anybody who deserves a yummy treat.
We kick the week off with a delicious Mandarin Tart. I made this recipe up because Mr T bought a crate full of mandarins (we needed the wooden crate for our cheese) and I don’t really eat fruit. As I am quite famous for my lemon tart, I thought it should work with mandarins just as good….and yeap, it is good…. delicious to be honest and so easy to make.
You will need:
|Mandarin Tart – in all its glory|
- sweet shortcrust pastry – enough to cover a tart tin of about 30cm
- 4-5 mandarins (depends how juicy they are) – rind and juice
- 175g caster sugar
- 3 eggs
- 5 egg yolks
- 150g unsalted butter, diced
Preheat oven to 200/Gas 5
Line the tart tin and blind bake for about 15 mins. Brush the base with egg white and return tot he oven for further 5 mins. Set aside.
Put everything but the butter into a saucepan and stir over a low/medium heat until the sugar has dissolved (about 10-15 mins). Add half of the butter and keep stirring for about 15 mins., the mixture will start to thicken slightly. Add the rest of the butter and keep stirring until the mixture thickens more (keep an eye on it, you don’t want it to be too thick).
Pour into the pre-baked tart pastry and bake for about 15 mins. The mixture should still be slightly wobbly – it will set when it cools down.
This is best served at room temperature.
TIP: You can also bake this tart in individual tarts – as a dessert treat after dinner.