This easy citrus tart gets amazing flavour from tangerine juice.
• Jules Verne
Elizabeth, wife of our Head of Product David Deane, has learnt how to make this Tangerine Tart inspired by Tangiers. She regularly bakes cakes and cookies for the office! Preparation time: 4 hours Cook time: 5 hours
For the crust
2 cupsfinely crushed gingersnap cookies
4 tbspunsalted butter, melted
For the tangerine mousse
2packs powdered gelatin
1/4 cupcold water
1 cuptangerine juice
3/4 cupheavy whipping cream
1/3 cuppowdered sugar
In a large bowl, stir together the butter and finely crushed gingersnap cookie crumbs.
Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1″ up the sides.
Place the crust in the refrigerator to chill while you make the mousse filling.
In a small bowl, combine the powdered gelatin and cold water.
In a small saucepan, heat the tangerine juice until it’s hot but not boiling. Remove from heat.
Heat the gelatin in the microwave for 10 seconds or until liquid.
Pour the gelatin into the hot tangerine juice and whisk until combined. Be careful as the gelatin can give off hot steam when added to the juice.
Allow the tangerine juice to cool until no longer hot.
In a small bowl, combine the heavy whipping cream and powdered sugar and whip until stiff peaks form.
Gently whisk the whipping cream into the cooled tangerine juice.
Pour the filling into the chilled crust and refrigerate until firm (about 3-4 hours).
Garnish the tart with sliced oranges and fresh mint immediately before serving.