About the Recipe
These tartlets are so refreshing and if you don't have small tartlet molds, you can make a big tart. Serve with vanilla ice cream or custard. Anyone can make it!
Ingredients
For the dough:
110g unsalted butter
65g caster sugar
1 large egg yolk
140g plain flour
45g ground almonds
1/2 tbs baking powder
Pinch of salt
For the mandarin filling:
1 tin of mandarins (170g)
1 1/2 tbsp cornstarch
2 tbsp granulated sugar
1/2 tbsp orange essence
For the crumble:
50g plain flour
30g icing sugar
35g unsalted butter (cold)
2 tbsp chopped almonds
Preparation
Step 1
Start by beating the butter and sugar together in a standing mixer. When light and fluffy add the egg yolk.
Step 2
Take it off the mixer and add all the remaining dough ingredients (flour, almonds, baking powder and salt). Make a firm dough and put it aside (not in the fridge).
Step 3
Drain the tin of mandarins and put the juice aside. Take 4-5 tsp of the juice and mix it with the cornstarch. Put all of the mandarins and sugar in a saucepan and heat. Add the cornstarch and cook until it has thickened. If too thick, add more juice. Leave to cool down.
Step 4
To prepare the crumble, rub all of the crumble ingredients together. Preheat the oven to 180 degrees C and prepare the tart molds.
Step 5
Roll the rested dough to about 0.5cm thick and cut the shapes Place directly into the molds and spoon 1-2 spoons of mandarin filling then top with the crumble. Bake for about 25 minutes until the top is golden.
Step 6
Take the tarts out of the oven but leave in the molds until cold. Dust with icing sugar before serving.
Tip: Make sure the tartlets have cooled down before you take them out of the mold otherwise they may break.