Mandarin Orange Tarts 柳橙塔

Ann Low

12 years ago

Time really flies, today is already the last day for April’s Little Thumbs Up – Orange Theme. I want to thank everyone who participated in this event, sharing your amazing creations and recipes. Tze of Awayofmind Bakery House is our next host for May’s Little Thumbs Up – Milk Theme. Please continue to share your recipes using milk in the ingredients to support Tze and Little Thumbs Up.

Here is last my last post ~ Mandarin Orange Tarts for Little Thumbs Up – :Orange Theme.

These cute little tarts were made of sweet crust pastry and tangy of orange custard. They were wonderful and tasted delicious with some mandarin orange garnish. You can make the crust pastry and shape it into tart shells a day ahead, keep refrigerated. As for the filling this can be done the following day. They look very impressive and is a perfect treat to serve at a birthday party or any other occasion.

Mandarin Orange Tarts

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Ann Low

Serves: 16 pcs

Ingredients

Sweet Tart Pastry
110g Plain flour
55g Cold butter, cut to cubes
20g Icing sugar
pinch of salt
1 tbsp Ice water

Fillings: (makes 22)
3 Eggs (60-65g each)
100g Caster sugar
100ml Fresh orange juice
zest of 1 orange
½ tbsp Green lime juice

Topping
2 canned Mandarin orange
~ drain and blot the oranges on paper towel to remove excess liquid.

Instructions

Sweet tart pastry - Sift flour and icing sugar into a bowl. Add cold butter and rub with your finger tips till mixture becomes sandy.
Add in ice water and knead mixture to form dough. Add a little more ice water if the dough is too dry.
Shape it into ball and wrap it with foil then store in freezer for about 10 minutes.
Press a small piece of dough (about 12g) into tart tin. Trim the edges with a sharp knife. Prick the pastry at the bottom of the case with a small fork.
Bake at preheated oven at 180C for 20 minutes till pale yellow. Remove and set aside.
Filling - Mix all the fillings ingredient in a measuring cup, stir gently till sugar dissolved and strain through a sieve.
Pour fillings into baked tarts till 90% full and bake at 180C for 15-20 minutes and leave to cool on wire rack.
Top with some mandarin oranges and dust with icing sugar/snow powder or brush with some apricot gel on top.

Recipe adapted from the cookbook Pastries & Tarts by Alan Ooi with slight adjustments