Tangerine tart (2)
Instructions
Let the dough thaw and roll out with a rolling pin into a sheet about 1/2 inch, infarinandola from time to time.
The pastry-lined with a pan of about 22 inches in diameter previously buttered.
Trim away the excess dough and cover it with a sheet of greaseproof paper, then fill it with dried beans.
Put to cook in the oven at 180 degrees already warm for about 40 minutes.
Remove the paper and beans and let cool tart in pan before sformarla.
Work together the cheese and liqueur.
Pour sugar and potato starch in a small stemperandoli with tangerine juice: you have to get a sauce.
Bring to the boil and simmer, stirring, for 1 minute.
Cut into wedges and peel the tangerines.
Fill the tart with ricotta cream and mascarpone, put over the Mandarin segments and sprayed with hot sauce.
Allow it to cool before serving.
Ingredients and dosing for 6 persons
- 300 g of frozen shortcrust pastry
- 3 mandarins
- 100 g of mascarpone
- 100 g of ricotta
- 1 cup of mandarin juice
- 1 tablespoon of potato starch
- 100 g of sugar
- 1 dram of cognac
- For the mold:
- Butter
- Flour
- For the dough:
- Flour