A fresh tangerine tart with subtle hints of ginger and cardamom in the smooth and creamy filling.
Would you love to cover your kitchen in sugar and citrus peel? Are you in need of a new and yet undiscovered technique to help you with just this one problem? Has your overly clean kitchen been frustrating you long enough? I’ve got just the solution for you.
As I was standing there, wiping bits of tangerine peel off the counter and asking myself how in the world I’d ever get all this sugar out of my hair it dawned on me: I’m incapable of keeping a kitchen tidy for more than ten minutes.
It’s not like I don’t try. I try hard. But when I wanted to make a tangerine tart with homemade curd the following happened:
- I tested the recipe and it came out perfect.
- I retested the recipe and like any sane person I changed most ingredients out of an inkling.
- The inkling turned out to be wrong.
- I reverted to the original version. And made it twice more to get it just right. The end.
Of course I was down to two tangerines and three eggs when the aforementioned inkling turned out a failure.
This is also where in all my fury I might have been overly enthusiastic with my immersion blender and brought on a shower of sugar crystals.
At this point I’d like to take a second to thank Hubert Cecil Booth for inventing the vacuum cleaner.
Four attempts later, all I can say is this:
Oh dear citrus curd, how have I never made you from scratch before?
I’m only partly mad for making me go through all this, mostly because the third failed crust involved spooning the crumbs right into my mouth while sobbing onto the kitchen counter.
And there you have it, the recipe for the perfectly messy kitchen.
Though I’d strongly advise you to go straight with the successful version below.
Cleaning a kitchen from top to bottom isn’t exactly a Sunday well spent.
Spiced Tangerine Tart Recipe
To Make the Pastry Shell
- 1 cup all-purpose flour 125g
- 2 tablespoons granulated sugar 25g
- 1/2 teaspoon salt
- 1/3 cup cold butter 75g
- 1 tablespoon cold water
To Make the Tangerine Curd
- 3/4 cup PLUS 1 tablespoon freshly squeezed tangerine juice 200ml
- Peel of 4 tangerines peeled off with a vegetable peeler
- 2 inch piece of fresh ginger root peeled and roughly chopped
- 2 teaspoons ground cardamom
- 2/3 cup granulated sugar 130g
- 1/2 cup butter 120g
- 4 large eggs PLUS 4 large egg yolks lightly beaten a small bowl
- Make the pastry shell by combining flour, sugar and salt. Rub in the cold butter with your fingertips until coarse crumbs form. Add the cold water and quickly push the dough together into a smooth ball. Cover with cling film and refrigerate until firm, at least 30 minutes.
- Butter an 8-inch tart form or pie dish well. Roll the dough into a 1/8 inch thick circle and fit it into the tart form. There will be an overhang. Fold the overhang over to thicken the edge of the pastry shell and press together with the back of a fork. Prick the bottom of the pastry shell several times. Freeze for ten minutes.
- When ready to bake, preheat the oven to 410°F (210°C). Cover the bottom of the pastry shell with pie weights (dried beans or coins work as well) and bake for 15 minutes. Remove the pie weights and finish baking until golden, about 10 minutes. Remove from the oven and cool.
- Make the tangerine curd by combining all ingredients except the eggs and egg yolks in a small saucepan. Heat over medium heat until the butter has melted and the sugar has dissolved. Strain through a fine mesh sieve. Pour the juice back into the saucepan.
- To temperate the eggs, add about 1/4 cup of the warm juice to them while whisking vigorously. Whisk the egg mixture back into the saucepan. Continue warming the curd over medium heat until it has thickened, continuously stirring with a rubber spatula, about 8-10 minutes. Strain again.
- Pour the finished curd into the cooled pastry shell. Bake on 410°F (210°C) for 10 minutes. Cool down before refrigerating at least 3 hours and up to overnight before serving.