How to make it

  • To make the filling;
  • Combine the egg yolks, juices and sugar in a bowl. Strain into a heavy stainless-steel suacepan or the top part of a double boiler set over, but not touching, simmering water and whisk the mixture constantly until thick. Stir in the butter, zest and mandarin orange liqueur. Cover and chill for at least 3 hours or up to 2 days.
  • Roll out half of the pastry and use it to line a 10-inch (25cm) tart pan. Repeat with the other half of the pastry. Set the shells aside in the freezer for 30 minutes. Fully bake the pie shells. (See directions below) Cool completely, then spread equal amounts of tangerine filling in each pie shell.
  • To make the toppin:
  • In a bow,l whip the cream until it holds soft peaks; beat in the confectioners' sugar, tangerine zest and mandarin orange liqueur. Spread the cream evenly over the top of each pie, flilling almost to the edges.
  • For the pie shells:
  • Preheat oven to 400 degrees (200C). Line the pie shell with aluminum foil and fill with dried beans or pie weights. Bake for 10 minutes, then lower the heat to 350 degrees (180C) and continue baking until the shell is golden brown, about 15-20 minutes longer. Remove the weights and aluminum foil during the last 5 minutes of baking. Let cool completely on a rack.

Reviews & Comments 3

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    " It was excellent "
    twill10 ate it and said...
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    " It was excellent "
    juels ate it and said...
    Never had a tangerine custard yet, but love tangerines! I am sure I will enjoy this, thanks!
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    " It was excellent "
    snowcat17 ate it and said...
    Awright.. got the jet ready.. be there in a few:) Good and yummy... HIGH FIVE FORKS..spoons..knives napkins plates... haha
    Was this review helpful? Yes Flag

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