- For the pastry:
- 1 cup flour, sifted
- 1 T icing sugar
- 90 g butter
- 1 egg yolk
- For the filling:
- 1 cup caster sugar
- 4 eggs
- 1 cup double thick cream
- 1 cup mandarin juice
- 4 pods cardamom
- For the topping:
- 1 cup sugar
- 1-2 oranges, thinly sliced
- Crème fraîche, cream or mascarpone, to serve
- fresh mandarins, to serve on the side
To make the pastry: Combine the flour and sugar, then rub in the butter. Add the egg yolk and lemon juice – enough to make a firm dough. Press into a ball, cover with plastic and refrigerate for 30 minutes.
Once removed, roll the pastry between 2 pieces of clingfilm or greaseproof paper with a little flour if necessary, large enough to fit a 10cm x 32cm flan tin.
Gently ease the pastry into the sides of the tin. Roll a rolling pin over the top of the tin to cut off any excess pastry.
Cover the pastry case with greaseproof paper and fill with dry beans or rice. Bake in an oven preheated to 180ºC, for 10 minutes. Remove the paper and bake for another 5 minutes.
To make the filling: Preheat the oven to 180ºC.
Combine the sugar, eggs, cream, juice and cardamom. Skim off the foam and bubbles on the top.
Pour the mixture into the tart shell, reduce the heat to 160ºC, and bake for 25 to 30 minutes. Cool to set.
To make the topping: Melt the sugar over medium heat until it starts to turn golden brown. Remove from heat then place the orange slices into the warm sugar syrup.
Turn them over and place them on the tart.
Serve with crème fraîche, cream or mascarpone and a couple of wedges of fresh mandarin.