Tangerine is a powerful source of carotenoids, which are antioxidants, that is, they prevent cell aging. Therefore, if you find it difficult to consume fruits, this cake will be a good option to start including them in your diet. Whether you are diabetic or looking to lose weight or are improving the way you eat, you will see that this cake can be a good option for you. You just have to use some butter in the base, which you can also replace with oil and sugar or sweeteners.
If you want to surprise your loved ones with a delicious tart with a crunchy base and a soft tangerine-flavored filling, don’t miss out on how to make easy tangerine tart. At the end you will find all the necessary tips to make it even without an oven. Do not miss it!
Ingredients to make Mandarin Tart:
- For the base:
- 30 grams of sweet cocoa
- 200 grams of flour 000
- 1 egg
- 40 grams of sugar
- 70 grams of butter
- 1 tangerine (zest)
- 1 pinch of salt
- 1 teaspoon of baking powder
- For the filling:
- 500 cubic centimeters of milk + tangerine juice
- 60 grams of flour
- 1 egg
- 90 grams of sugar
- 3 tangerines
How to make Tangerine Tart:
- To get started with the tangerine pie recipe, first mix the dry ingredients together in a large bowl or on a clean counter.
- If you don’t want to use cocoa, you can replace it with the same amount of flour. Keep in mind that cocoa and citrus are an infallible combination.
- Tip: you can replace sweet cocoa with bitter for a more intense flavor. You can also avoid the use of sugar, replacing it with sweetener suitable for cooking.
- Make a hole in the center to add the cubed butter, the egg, the vanilla essence and the zest of 1 of the tangerines.
- Integrate the ingredients without kneading too much to form a smooth bun.
- Stretch the doughwith the help of plastic wrap or separators so that it does not stick to the counter.
- Arrange the dough in apreviously greased tart pan, suitable for the oven. Clean up the edges and poke a few with a fork so it doesn’t gloat.
- Cook it in the oven at 200ºC for about 25-30 minutes.
- While the base of your easy tangerine cake is cooking, prepare the filling. To do this, wash and peel the tangerines and remove the skins and seeds. Process them and reserve the shells.
- With the help of a strainer, separate the pulp from the juice.
- Consider the amount of juice to subtract from the amount of milk you will use next.
- Therefore, if you have 150 cubic centimeters of milk, you should use 350 cc of milk. Reserve them.
- Remove the white part of the shellsthat you had previously reserved.
- In a pot, heat the milk with thetangerine peels.
- Tip: if you are lactose intolerant, you can replace the milk with vegetable milk.
- While the milk is heating, mix the flour with the sugar and the egguntil combined.
- Tip: you can replace the sugar with a sweetener suitable for cooking, especially if you have diabetes or are looking to lose weight.
- When the milk is hot, pour it into the container with the flour, sugar and egg.
- Trick: if you are using a glass container, support it on a board or dish towel. Otherwise, the shock of temperatures may cause it to break.
- When your preparation is well integrated and without lumps, add the mandarin juicethat you had previously separated.
- Take the preparation over medium heat,stirring to prevent it from sticking to the bottom or forming lumps.
- When it is ready, you will see that the cream thickensand maintains the shapes that you exercise with the whisk.
- Trick: the tangerine cake with oil is also delicious, for this, you just have to add a splash of oil in this step.
- Remove the cream from the heat and add the pulpthat you had previously reserved. This will provide fiber and flavor to your preparation, therefore, it is ideal for those who have diabetes.
- Fill your spongy tangerine tartmaking sure it is evenly distributed throughout the mould.
- Cover your tangerine tart with plastic wrap in contact with the cream to prevent it from forming a thick layer and take it to the fridge for about 2 hours to cool.
- Serve a slice of the cold mandarin tart.
