Tangerine Custard Tart (12 egg yolks)

[Olga Drozd]

TANGERINE CUSTARD TART:

Sweet-tart tangerines make an elegant curdlike filling for a festive dessert. Be sure to grate the tangerine zest for the topping before you juice the fruit for the filling.  This recipe make TWO 10-inch tarts.

FOR THE TARTS:

12 large egg yolks
1 cup fresh tangerine juice (8 fl. oz./ 250 mL)
1/2 cup fresh lemon juice (4 fl. oz./ 125 mL)
1 1/2 cups granulated sugar (12 oz./ 375 g)
8 Tablespoons unsalted butter, cut into small bits (4 oz./ 125 g)
Grated zest of 6 tangerines
2 Tablespoons mandarin orange liqueur

Basic Pie Pastry for a double crust pie shell (recipe follows)

FOR THE TOPPING:

2 cups whipping cream (double or heavy cream) [16 fl. oz./ 500 mL]
1/4 cup sifted confectioners' (icing) sugar (1 1/2 oz./ 45 g)
Grated zest of 4 tangerines
Mandarin orange liqueur to taste

To make the filling, combine the egg yolks, juices and sugar in a bowl.  Strain into a heavy stainless-steel saucepan or the top part of a double boiler set over, but not touching, simmering water and whisk the mixture constantly until thick.  Stir in the butter, zest and mandarin orange liqueur.  Cover and chill for at least 3 hours or up to 2 days.

Roll out 1/2 of the pastry and use it to line a 10-inch (25 cm) tart pan.  Repeat with the other 1/2 of the pastry.  Set the shells aside in the freezer for 30 minutes.  Fully bake the pie shells.  Cool completely, then spread equal amounts of tangerine filling in each baked pie shell.

To make the topping, in a bowl whip the cream until it holds soft peaks; beat in the confectioners' sugar, tangerine zest and mandarin orange liqueur.  Spread the cream evenly over the top of each pie, filling almost to the edges.  Makes TWO 10-inch tarts.

DOUBLE CRUST PIE SHELL OR 2 PIE CRUSTS:

3/4 cup chilled unsalted butter or vegetable shortening, OR half of each (6 oz./ 180 g)
2 1/4 cups all purpose (plain) flour (11 1/2 oz./ 360 g)
3/4 teaspoon salt
2 Tablespoons sugar
About 6 to 7 Tablespoons cold water

HAND METHOD: Cut the butter or shortening into small pieces.  Combine the flour, salt and, and sugar in a medium bowl.  Add the butter or shortening.  With your fingertips, 2 knives or a pastry blender, quickly blend the ingredients together until the mixture resembles coarse crumbs.  Sprinkle on the water 1 Tablespoon at a time.  Stir with a fork after each addition, adding just enough water for the dough to mass together.  Turn out onto a lightly floured board and, with floured hands, pat the dough into 1 or 2 smooth disks.  Make one just slightly larger than the other if you are preparing a double crust pie.  Roll dough and place it in the pan as directed in the recipe of your choice.  Put the pie shell in the freezer and let it rest for at least 30 minutes before baking.

FOOD PROCESSOR METHOD:  Cut the butter or shortening into large pieces.  With the steel blade attached, place the flour, salt, sugar and butter or shortening in the work bowl.  Process with rapid off-on pulses until the mixture resembles cornmeal; do not overprocess or the pastry will be tough.  Add the water, a little at a time, and process until blended; do not let the mixture form a ball.  Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together.  If necessary, add more water by teaspoonfuls, processing for just an instant after each addition.  Turn out onto a lightly floured board and, with floured hands, pat the dough into 1 or 2 smooth cakes, one just slightly larger than the other if you are making a double crust pie.  Roll out the dough and place it in the pan as directed in the recipe of your choice.  Put the pie shell in the freezer and let it rest for at least 30 minutes before baking.

TO FULLY BAKE A PIE SHELL:

Preheat an oven to 400º F. (200ºC).  Line the pie shell with aluminum foil and fill with dried beans or pie weights.  Bake for 10 minutes, then lower the heat to 350º F. (180º C) and continue baking until the shell is golden brown, about 15 to 20 minutes longer.  Remove the weights and aluminum foil during the last 5 minutes of baking.  Let cool completely on a rack.