Name: Tangelo tart with tangelo salad
Cook time: 110 min
Total time: 110 min
Yield: 8
Ingredients: 125 gram cold butter, chopped coarsely; 2 tablespoon icing sugar; 1 1/2 cup (225g) plain flour; 1 egg yolk; 1 tablespoon chilled water; 1 tablespoon finely grated tangelo rind; 1/2 cup (125ml) strained tangelo juice; 5 eggs; 3/4 cup (165g) caster sugar; 300 millilitre thickened cream; 1 tablespoon icing sugar; Tangelo salad; 4 tangelos, peeled, sliced thinly; 2 tablespoon small fresh mint sprigs; 2 tablespoon honey; 2 tablespoon orange-flavoured liqueur

Tangelo tart with tangelo salad

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

Serves 8

Cook

1H 50M

Ingredients

125 gram cold butter, chopped coarsely

2 tablespoon icing sugar

1 1/2 cup (225g) plain flour

1 egg yolk

1 tablespoon chilled water

1 tablespoon finely grated tangelo rind

1/2 cup (125ml) strained tangelo juice

5 eggs

3/4 cup (165g) caster sugar

300 millilitre thickened cream

1 tablespoon icing sugar

Tangelo salad

4 tangelos, peeled, sliced thinly

2 tablespoon small fresh mint sprigs

2 tablespoon honey

2 tablespoon orange-flavoured liqueur

Method

1.Process butter, sugar and flour until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.

2.Grease a 3cm deep, 23cm round loose-based tart tin. Roll pastry between sheets of baking paper until 3mm thick and large enough to line the tin. Lift pastry into tin, press into side, trim edge; prick base all over with a fork. Cover; refrigerate 20 minutes.

3.Meanwhile, preheat oven to 190°C/375°F.

4.Place tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Gently remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.

5.Reduce oven to 170°C/325°F.

6.Whisk rind, juice, eggs, caster sugar and cream in a large bowl until combined. Strain juice mixture into pastry case.

7.Bake tart 35 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.

8.Make tangelo salad. Arrange tangelos on a large plate; sprinkle with mint. Drizzle with honey and liqueur. Cover; refrigerate until ready to serve.

9.Stand tart and salad at room temperature 30 minutes before serving. Dust edges of tart with extra icing sugar, serve with tangelo salad.

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