Tangerine Tart Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Graham cracker crumbs,
1/2 Stick: unsalted butter,
Melted,
5 cup: Sliced tangerines, rind
Removed,
1 cup: Sugar,
1/2 tsp: Vanilla,
3 tbsp: Cornstarch,
2 tbsp: Brandy,
1/2 cup: Spiced whipped cream,
Fresh mint sprigs,
Shaker of powdered sugar,
Directions:
For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and
butter together. Press the mixture into the pie pan to form a crust.
Bake for 7 to 8 minutes or until golden. Remove from the oven and
cool. For the filling: In a sauce pan, combine the tangerines, sugar
and the vanilla. Stir until the sugar dissolves. Dissolve the
cornstarch and brandy together forming a slurry. Add the slurry to
the tangerine mixture. Cook, stirring occasionally, until the mixture
thickens, about 10 minutes. Pour into the prepared pie crust and
refrigerate for 6 hours, or until the filling sets. Place a piece of
the pie on a plate. Garnish with spiced whipped cream, fresh mint
sprigs, and powdered sugar.
Yield: 1 pie
ESSENCE OF EMERIL SHOW#EE2311
Source from luhu.jp
butter together. Press the mixture into the pie pan to form a crust.
Bake for 7 to 8 minutes or until golden. Remove from the oven and
cool. For the filling: In a sauce pan, combine the tangerines, sugar
and the vanilla. Stir until the sugar dissolves. Dissolve the
cornstarch and brandy together forming a slurry. Add the slurry to
the tangerine mixture. Cook, stirring occasionally, until the mixture
thickens, about 10 minutes. Pour into the prepared pie crust and
refrigerate for 6 hours, or until the filling sets. Place a piece of
the pie on a plate. Garnish with spiced whipped cream, fresh mint
sprigs, and powdered sugar.
Yield: 1 pie
ESSENCE OF EMERIL SHOW#EE2311
Source from luhu.jp
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Emeril