Hamdi Saidani Tangerine Tart Recipe made with a buttery, crisp crust, filled with a zesty tangerine custard it serves about 8 people and takes about 40 minutes to prepare, with additional chilling time. Perfect for citrus lovers who crave a light, refreshing dessert.
Try More Tangerine Dessert Recipes:
🧡 Why You’ll Love This Tangerine Tart Recipe:
- Fresh and Citrusy: The tangerine flavor is refreshing and vibrant, making this tart perfect for any citrus lover.
- Creamy and Smooth: The custard filling is silky and smooth, offering the perfect balance between sweetness and tartness.
- Light and Refreshing: The tart is light but satisfying, making it a great option for a lighter dessert after a heavy meal.
- Perfect for Special Occasions: This beautiful, elegant dessert is perfect for serving at dinner parties, holiday celebrations, or casual get-togethers.
- Easy to Make: With simple ingredients and straightforward steps, this tart comes together quickly and is simple to prepare.
âť“ What Is Tangerine Tart Recipe?
Tangerine Tart Recipe is a sweet and tangy dessert made with a crisp tart crust and a creamy, citrusy tangerine custard filling. It’s a refreshing dessert that’s perfect for any occasion, offering a delightful balance of sweetness and tartness.
🍊 Ingredient
- 1 pre-made tart crust (or homemade if preferred)
- 1 cup fresh tangerine juice
- 1 tablespoon tangerine zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
🥧 How To Make
- Preheat the oven to 350°F (175°C). If using a pre-made tart crust, bake according to the package instructions for a golden, crispy crust. Set aside to cool.
- In a medium saucepan, combine the tangerine juice, tangerine zest, sugar, and cornstarch. Stir until smooth and bring to a gentle boil over medium heat, whisking frequently.
- In a separate bowl, whisk the eggs and heavy cream together. Slowly pour the hot tangerine mixture into the egg mixture while whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over medium heat until it thickens, about 5 minutes.
- Pour the tangerine custard into the cooled tart shell and smooth the top. Bake for 15-20 minutes, or until the tart is set and the custard is slightly golden on top.
- Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, garnished with extra tangerine slices or zest if desired.
đź’ Recipe Tips:
- Use Fresh Tangerines: Fresh tangerine juice and zest give the tart a bright, tangy flavor that bottled juices can’t match.
- Don’t Overcook the Custard: Be sure to whisk the custard constantly as it cooks to prevent overcooking or curdling.
- Chill the Tart: After baking, let the tart cool completely before refrigerating to set the custard. This ensures a smoother texture.
🥂 What To Serve With Tangerine Tart?
Tangerine Tart is perfect on its own, but it pairs wonderfully with a dollop of Tangerines Jam, Tangerine Sorbet, or a drizzle of honey it also goes well with a glass of Tangerines juice or a citrusy cocktail.
🎚 How To Store Leftovers Tangerine Tart?
- In The Refrigerator: Store leftovers tangerine tart in an airtight container or cover with plastic wrap it will stay fresh in the fridge for up to 3 days.
- In The Freezer: If you need to store it longer, wrap leftovers tangerine tart tightly and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.
🥵 How To Reheat Leftover Tangerine Tart?
- In the Oven: Preheat the oven to 300°F (150°C) place leftovers tangerine tart on a baking sheet and heat for 3-5 minutes to warm them through.
- In the Microwave: Microwave individual leftovers tangerine tart for 10-15 seconds until soft and warm.
What type of tangerines should I use for Tangerine Tart?
The best tangerines for a Tangerine Tart are those that are sweet and juicy, such as Clementines or Satsumas. These tangerines have a mild, balanced flavor that complements the tartness of the filling and enhances the overall dessert.
How can I make my Tangerine Tart less tangy?
If the Tangerine Tart is too tangy for your taste, try reducing the amount of lemon juice or adding a little extra sugar to balance out the tartness. You can also use a sweeter variety of tangerines to naturally reduce the tartness.
Can I use store-bought tart crust for Tangerine Tart?
Yes, you can use a store-bought tart crust for Tangerine Tart, which can save time. However, homemade tart crusts made with butter, flour, and a pinch of salt will provide a more flavorful and flaky base.
How can I make the Tangerine Tart custard thicker?
To make the Tangerine Tart custard thicker, you can add more cornstarch or use a slightly higher-fat cream. If you’re using gelatin, be sure it’s fully dissolved to avoid lumps. Ensure the custard is cooked on medium heat until it thickens.
Can I add other fruits to the Tangerine Tart filling?
Yes, you can add other fruits such as berries, kiwi, or even a thin layer of caramelized pears on top of the Tangerine Tart to give it additional texture and flavor. Just make sure the fruits complement the tartness of the tangerines.
More Tangerine Dessert Recipes:
Tangerine Tart Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 213
- Carbohydrates: 28g
- Sugars: 21g
- Protein: 2g
- Fat: 10g
- Sodium: 150mg
Tangerine Tart Recipe
Description
Tangerine Tart Recipe made with a buttery, crisp crust, filled with a zesty tangerine custard it serves about 8 people and takes about 40 minutes to prepare, with additional chilling time. Perfect for citrus lovers who crave a light, refreshing dessert.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). If using a pre-made tart crust, bake according to the package instructions for a golden, crispy crust. Set aside to cool.
- In a medium saucepan, combine the tangerine juice, tangerine zest, sugar, and cornstarch. Stir until smooth and bring to a gentle boil over medium heat, whisking frequently.
- In a separate bowl, whisk the eggs and heavy cream together. Slowly pour the hot tangerine mixture into the egg mixture while whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over medium heat until it thickens, about 5 minutes.
- Pour the tangerine custard into the cooled tart shell and smooth the top. Bake for 15-20 minutes, or until the tart is set and the custard is slightly golden on top.
- Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, garnished with extra tangerine slices or zest if desired.
Notes
- Use Fresh Tangerines: Fresh tangerine juice and zest give the tart a bright, tangy flavor that bottled juices can’t match.
Don’t Overcook the Custard: Be sure to whisk the custard constantly as it cooks to prevent overcooking or curdling.
Chill the Tart: After baking, let the tart cool completely before refrigerating to set the custard. This ensures a smoother texture.
