I chose to pipe freshly made whipped cream onto the top of the tart and added candied mandarin orange slices for a special touch. How you wish to garnish is entirely up to you. Cool completely on wire rack then move to the refrigerator to chill. The center should be set, but jiggle slightly when lightly shaken. Add zest and stir into the batter.īake for 17 minutes. In a large mixing bowl, beat the egg yolks with the juice and sweetened condensed milk. Next juice the Cuties using your preferred method. Do not remove the white pith which is bitter tasting. Using a rasp zester, carefully remove the rind from the orange. Reduce oven temperature to 325 degrees.ġ/2 cup fresh squeezed mandarin orange juice (about 4/1/2 Cuties) Remove from oven and cool on a cooling rack while you prepare the filling. Transfer tart pan to a foil lined baking sheet and into the oven. Press crumb mixture firmly on bottom and up the sides of the pan.
Mix well.Ĭombine cookie crumbs and butter, then transfer mixture to your tart pan. Transfer cookie crumbs to a medium sized mixing bowl and add brown sugar, flour and salt. Add cookies to bowl of a food processor and pulse until fine crumbs. Gingersnap Crust (adapted from Martha Stewart)ġ 3/4 cups gingersnap crumbs (about 40 cookies, I used Archway) The result, a fabulously, light, creamy and quite orangey, sweet surprise. Sounds like a great combination, so I gave it a whirl. Why not switch out the lime juice and zest with mandarin orange juice and zest and substitute gingersnaps for the graham crackers. Ok, a bit dramatic, but still an interesting plan. Available November through April, these juicy compact citrus fruits are a sweet treat and we have been enjoying them all season.įlipping through my recipes looking for dessert ideas for the weekend, I came across a recipe for Key Lime pie and had an epiphany. A hybrid between a mandarin and sweet orange, “Cutie” California Clementines are at their peak. I’m sure everyone is familiar with Cuties, especially if you have kids.
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