In Season : Mad About Mandarins (Part 2) - Mandarin and cherry tart with cinnamon and vanilla custard

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Mandarin and cherry tart with cinnamon and vanilla custard

These are easy to bake and the rustic look is perfect for those who are a little nervous when it comes to baking tarts. The more rustic it looks, the better!

The flavour combinations custard – makes 1L

·         500ml (2 cups) fresh cream

·         500ml (2 cups) milk

·         4 egg yolks

·         100g (½ cup) brown sugar

·         Seeds from 1 vanilla pod

·         7,5ml (1½ tsp) ground cinnamon

Mandarin and cherry tart with cinnamon and vanilla custard

Mandarin and cherry tart with cinnamon and vanilla custard


·         300g (2½ cups) cake flour

·         50g (¼ cup) castor sugar

·         2,5ml (½ tsp) fine salt

·         170g butter, cold and cubed

·         45ml (3 tbsp) buttermilk

·         80ml (1/3 cup) ice water

·         330g (1 cup) cherry jam

·         4 mandarins, peeled and sliced into rounds

·         1 x 425g tin pitted cherries, drained

·         15ml (1 tbsp) milk

·         30ml (2 tbsp) sugar

·         Fresh mint, to garnish

How to do it

1.    For the custard, heat the cream and milk until warm to the touch. Remove from heat before it starts to boil.

2.    Whisk the yolks, brown sugar, vanilla seeds and cinnamon in a mixing bowl. Slowly add the warm cream mixture and whisk to combine. Transfer the mixture back to the pot. Stir over very low heat until the custard thickens and you can no longer taste raw egg, 10 –15 minutes. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming.

3.    For the tart, combine the flour, castor sugar and salt in a mixing bowl. Add the cubed butter and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in the buttermilk and water, and use your hands to bring the dough together. Form the dough into a ball, cover it with plastic wrap and rest it in the fridge, about 30 minutes.

4.    Preheat the oven to 180°C and line 2 baking trays with baking paper.

5.    When the pastry has rested, divide it into 2 balls and lightly roll each one out on a floured work surface to 0,5cm thick. Two smaller tarts are easier to handle but you could also bake one large tart.

6.    Transfer the pastry sheets to the lined baking trays and return to the fridge, 10 minutes.

7.    Spread the jam onto the pastry, leaving a 3 – 4cm border all the way around.

8.    Arrange the mandarins over the jam and scatter cherries on top. Loosely fold the border of the pastry over the fruit and pinch any holes together to prevent liquid from escaping. Brush the border with milk and scatter sugar on top.

9.    Bake until golden, about 40 minutes. Allow to cool for 15 minutes before serving. Garnish the tart with mint and serve with the cinnamon custard.

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