Mandarins are in season . And oranges . The fruit bowl is always full . A good excuse to use them in juices , salads , desserts and cakes . So versatile only their cousin … the lemon .
And that bright and warm color of tangerines also served as inspiration for reforming the look of the blog. With spring approaching I wanted something warmer and more functional . After some experimentation , the final result looks pretty nice . I hope you like it as I do .
And why not use the same inspiration for a dessert ? Here she is !
SERVES: 8 portions
1 base of puff pastry ( for a base of 30cm in diameter )
300g of sugar
2 Whole Eggs
Zest of 3 Tangerines
6 egg yolks
2 tbsp Wheat Flour
Powdered Sugar (optional )
Line the base with the pastry .
Refrigerate it while preparing the filling.
Dissolve the sugar with the milk .
Aside beat the egg yolks with the eggs , zest of tangerines and flour .
Add the dry and the wet ingredients and fill the base of the pie.
Bake in a preheated oven (180 ° C) for 40 minutes, or until de filling sets .
Let the pie cool completely before dusting with powdered sugar and unmold .