- 340g sweet pastry
- 1800ml mandarin juice
- 9 mandarins zested
- 18 eggs
- 300g caster sugar
- 450ml double cream
glazed mandarin tart
peter Jackson
11th November 2011
glazed mandarin tart
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans ba...
Ingredients
Method
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans bake for a further 3mins.
Boil down mandarin juice and zest down to 525ml.
Beat together eggs and sugar, add juice and cream leave to infuse for 24 hours.
Next day strain and pour into tart case bake at 110oc half fan for 35-40mins until just starting to set.
Allow to cool glaze as if you would for a lemon tart
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
