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Tangelo Tarts Recipe


  • 1 1/2 cups plain flour
  • 1/3 cup icing mixture
  • 1/2 tsp ground cardamom
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 tbsp cold water

  • 2/3 cup cream
  • Juice of 1 tangelo
  • 1/2 cup caster sugar
  • 2 eggs
  • 2 tangelos, segmented
  • 1/4 cup water
  • 100g caster sugar, extra
  • Rind of 1/2 tangelo, thinly sliced

Tangelo Tarts Recipe

  1. Starting with the pastry, in a food processor mix flour, icing mixture, cardamom and butter until the mixture looks like very fine breadcrumbs. Add the yolk and cold water and mix again until the dough comes together into a ball of dough (might take a minute or two).
  2. remove the dough from food processor and knead until smooth. Wrap the dough in glad wrap and place in the fridge for 30 minutes. After 30 minutes roll out the pastry into to 4mm thick, cut into four circles and line four 12cm fluted tart tins (with removable bases) with the pastry. Place tins in the fridge and rest the dough for another 30 minutes.
  3. Preheat the oven to 200 degrees Celsius. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for 10 minutes or until crisp. Remove from oven and reduce temperature to 160 degrees Celsius.
  4. In a pouring bowl place cream, tangelo juice, caster sugar and eggs and whisk until combined (do not over-whisk as you do not want bubbles). Pour the mixture into the four pastry cases and bake for 35 minutes until just set. Remove from oven and allow to cool for 3 – 4 hours.
  5. Once cool, remove tarts from cases and arrange tangelo segments on top in a fan like shape. In a saucepan over low heat, stir caster suger, water and tangelo rind until the sugar dissolves. Bring to the boil and boil without stirring for about 3 minutes, until the sugar starts to change colour. Remove from heat immediately and drizzle over the tangelo segments. Serve.

Source: Chewtown
Tangelo Tarts Recipe Tangelo Tarts Recipe Reviewed by kuji hara on 3:42 AM Rating: 5

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