Esta Tarte de Tangerina é uma explosão de frescura e sabor cítrico, perfeita para iluminar qualquer dia. Com um recheio cremoso e aromático, e uma base estaladiça, é uma sobremesa que combina na perfeição a doçura com a acidez vibrante da tangerina. É ideal para os amantes de citrinos e uma excelente forma de aproveitar esta fruta da época.

Ingredientes

  • Uma base de massa folhada (para forrar uma base de 30cm de diâmetro)
  • 150ml de Sumo de Tangerina
  • 300g de Açúcar
  • 500ml de Leite
  • 2 Ovos Inteiros
  • Raspa de 3 Tangerinas
  • 6 Gemas
  • 2 c.s. de Farinha de Trigo
  • Açúcar em Pó (opcional)

Preparação

  1. Forre a base com a massa folhada.
  2. Reserve no frigorífico enquanto prepara o recheio.
  3. Dissolva o açúcar com o leite e o sumo.
  4. À parte bata as gemas com os ovos, a raspa das tangerinas e a farinha.
  5. Junte os ingredientes secos e molhados e encha a base da tarte.
  6. Leve a cozer em forno pré-aquecido a 180ºC durante 40 minutos.
  7. Deixe arrefecer completamente antes de polvilhar com açúcar em pó e desenformar.

Ready for a taste of sunshine? Here’s the English version of this vibrant recipe.

Tangerine Tart

The Tangerine Tart is a delightful twist on the classic lemon tart, offering a slightly sweeter and more aromatic citrus flavour. This dessert truly shines, with its vibrant colour and refreshing taste, making it a perfect addition to any meal, especially during the citrus season. The creamy filling, infused with the bright zest and juice of tangerines, contrasts beautifully with a crisp pastry base, creating a harmonious balance of textures and flavours.

While the recipe calls for a puff pastry base, which provides a light and flaky texture, you could also experiment with a sweet shortcrust pastry for a more robust foundation. The key to the luscious filling is the combination of whole eggs and extra egg yolks, which contribute to its rich, custard-like consistency. Don’t be afraid to use plenty of tangerine zest; it holds most of the fruit’s essential oils and offers a wonderful depth of flavour to the tart.

Like many custards, this tart benefits from cooling completely before serving. This allows the filling to fully set and its flavours to deepen. A dusting of icing sugar is optional but adds a lovely finishing touch and a hint of extra sweetness. For an even more indulgent experience, consider serving a slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

  • 1 sheet of ready-rolled puff pastry (to line a 30cm / 12-inch tart tin)
  • 150ml Tangerine juice
  • 300g Caster sugar
  • 500ml Milk
  • 2 Whole eggs
  • Zest of 3 Tangerines
  • 6 Egg yolks
  • 2 tbsp Plain flour
  • Icing sugar (optional, for dusting)

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line a 30cm loose-bottomed tart tin with the puff pastry sheet, trimming any excess.
  2. Place the lined tart tin in the refrigerator while you prepare the filling.
  3. In a saucepan, gently dissolve the caster sugar in the milk and tangerine juice over medium heat. Do not boil.
  4. In a separate bowl, whisk together the whole eggs, egg yolks, tangerine zest, and plain flour until smooth.
  5. Gradually add the warm milk mixture to the egg mixture, whisking constantly to temper the eggs. Pour the combined mixture back into the saucepan.
  6. Cook over medium-low heat, stirring continuously, until the mixture thickens to a custard-like consistency. Be careful not to boil.
  7. Pour the prepared filling into the chilled pastry case.
  8. Bake in the preheated oven for approximately 40 minutes, or until the filling is set and lightly golden.
  9. Allow the tart to cool completely before dusting with icing sugar (if using) and carefully removing it from the tin.