Custards make comforting desserts and are well able to take on many flavors. This Mandarin Custard Tart is one example.
If you can’t find extra fine sugar just run some granulated sugar through the food processor for about 30 seconds.
- 8 ounce pastry dough (recipe of your choice)
- 2 cup freshly squeezed and strained mandarin juice
- 4 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 9 ounce heavy cream (that’s fluid ounces)
- 6 ounce whole milk (that’s fluid ounces)
- 2 teaspoon freshly grated mandarin zest (or more to taste)
- 1 ½ cup plain Greek yogurt
- 2 tablespoon honey
- 2 tablespoon extra fine sugar (see notes)
On a lightly floured surface using a lightly floured rolling pin, roll pastry dough to about a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto rolling pin. Transfer to a 9‑inch fluted tart pan with removable bottom. Unfold the dough, easing it gently into pan; do not stretch dough. Press the dough into place, then run your roller over the edges of the pan, trimming it flush with the top all the way around. Transfer lined tart pan to a parchment-lined baking sheet and refrigerate until chilled.
Meanwhile, set the oven rack to the center position and preheat to 375 degrees F.
Once chilled, prick bottom of tart shell all over with a fork, line with parchment paper that extends beyond the rim at least 1 ½‑inches all around. Fill with pie weights or dried beans; bake on center rack of heated oven for 15 minutes. Remove parchment and weights, and continue to bake until set and lightly golden, about 15 minutes more. Let cool.
Lower the oven temperature to 300 degrees F.
Meanwhile, place the mandarin juice in a medium sauce pan set over medium high heat. Reduce the liquid to about 6 fl oz (or 3/4 cup). Set aside to cool.
Once cool, whisk together eggs, egg yolks and granulated sugar until well incorporated. Stir in the cooled mandarin juice, cream, milk and zest. Pour the mixture into the cooled tart shell and carefully place on the center rack of oven. Bake until just set with a slight wobble in the center, about 45 minutes. A knife inserted into the center should NOT come out clean.
Remove from the oven and allow to cool on a wire rack.
In a small bowl stir together yogurt and honey until well incorporated; set aside.
Once the tart is cool use a small fine mesh sieve to sprinkle extra fine sugar evenly across the top of tart. Using a torch, melt the sugar to form well-browned top. Allow to sit at least 5 minutes before removing tart ring and serving. Serve immediately with honeyed yogurt on the side (this tart is at its best the day it’s made).