Tart with lemon custard, decorated with tangerines and chocolate

I made this tart in the winter, but thanks to the combination of ingredients and tastes, this can also be done during warmer seasons. You can improvise and decorate it with seasonal fruits (I had mandarins in the house, and I said: Why not use them)

Ingredients: (for ~12 servings, a 27 cm pan)

For the dough:

• 300 g flour
• 2 eggs
• vanilla essence
• 100 g butter at room temperature
• 15 g baking powder
• 100 g brown sugar

For the cream:

• 750 ml milk at room temperature
• 3 egg yolks
• 75 g corn starch
• 135 g of sugar
• vanilla essence
• grated peel from a lemon
• juice from a lemon

To garnish:

• ~ 4 tangerines (or any other fruit you like or have at home)
• almond flakes
• 180 g dark chocolate
• 30-40 g butter or milk

I had the dough prepared in advance; you can find the recipe and how to prepare it HERE.

After you have prepared the dough, roll it out well with a rolling pin.

Prepare a baking tray with baking paper, transfer the dough to the tray, cut off the excess, and prick the bottom with a fork. Bake the crust in the preheated oven at 190 degrees for 15-20 minutes or until it is well-browned. When it’s ready, take it out and let it cool.

Start preparing the cream. In a large pot, put the 3 egg yolks together with the starch and mix well with the help of a whisk. Add the sugar and mix it well until all the ingredients are incorporated evenly.

When the sugar is blended well into the mixture, add a little bit of milk to the pot and mix well until the sugar is almost melted. Add the rest of the milk and vanilla essence, mix well, and put on the stove on low heat.

Keep stirring continuously for about 10-15 minutes or until the cream starts to thicken.

Add the lemon juice and the grated peel and continue to mix with the whisk.

Boil the cream until it thickens.

Transfer the cream over the baked tart shell and level it with a spatula. Put it in the fridge for a bit.

Peel the tangerines, divide them into slices, and with the help of a knife, cut them in half. Put them with the cut side on a paper towel and leave them for 10 minutes until all the excess liquid is absorbed.

I used 4 tangerines, but they were big.

Take the tart out of the fridge and decorate its surface with the mandarin slices, cut side up.

Sprinkle some almond flakes and leave it aside.

In a pot, put the chocolate pieces and butter and put it on the stove on a low heat, stirring continuously until the chocolate is melted. Turn off the heat.

Pour the chocolate over the tangerines. Sprinkle some almond flakes on top and put it in the refrigerator for at least an hour.

Serve it cold.

If you try the recipe, let me know how you liked it! 😊

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