Monday, 5 August 2013

Moreish Mandarin Tartlets

Mandarin Tartlets 
Yey its Mandarin season in Australia! 
I based these on the tart pastry recipe from Brooklyn Brewshop and altered it just a tad … 

Tart cases
3/4 Cup Plain Flour
1/2 Cup Spent Grain Flour
2 tbsps Brown sugar
100g Butter
A few tsps of cold water

 Mix the drys together and add to the finely chopped chilled butter in a food processer.
Add in the water SLOWLY - you shouldn’t need much at all!  The pastry will change from grainy to nice and combined.
Use your hands to roll into a dough and refrigerate for a couple of hours.
Roll out on a lightly (spent grain) floured surface and cut into little discs
Gently press into well-greased pan (I used a muffin tray but little tart trays would work better!)
Lightly prink the bottom with a fork and bake for 10 minutes in a preheated 180'C oven.
Remove from the tray when cool.

Mandarin Filling
Juice of 1 lemon and 2 Mandarins (approx 200mL) (This ratio can be adjusted as desired easily)
1 tbsp. cornflour
2 eggs
1/2 cup sugar
Finely chopped skin of 1/2 Mandarin (or 3 tbsps of mandarin rind - Rinding mandarins is HARD WORK! - the skin works just as well!)

I used a heavy bottom saucepan on really low heat  to dissolve the sugar in the juice.
Mix up the cornflour calmly in some cold water ( to make sure there arent any lumps!)
Add the cornflour mixture and the whisked eggs to the saucepan.
Stir constantly until it gets nice and thick !

Spoon into the baked cases and try not to eat them all at once…

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