Refreshing lemon and mandarin tart

Name: Refreshing lemon and mandarin tart
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 125 g Flour; 40 g Sugar; 1 Egg yolk (size M); 75 g Butter; 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 3 TABLESPOONS Orange Liqueur; 2 TABLESPOONS Currant Jelly; 4 sheets Gelatine; 2 untreated lemons (or 1 packet of fine lemon peel); 2 can(s) (each 314 ml) Mandarin Oranges; 75 g Sugar; 700 g Whipped cream; 120 g flaked almonds; 125 g Dark chocolate coating; 1 Carambola; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp Aluminium foil; 1 small freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

125 g Flour
40 g Sugar
1 Egg yolk (size M)
75 g Butter
3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
3 TABLESPOONS Orange Liqueur
2 TABLESPOONS Currant Jelly
4 sheets Gelatine
2 untreated lemons (or 1 packet of fine lemon peel)
2 can(s) (each 314 ml) Mandarin Oranges
75 g Sugar
700 g Whipped cream
120 g flaked almonds
125 g Dark chocolate coating
1 Carambola
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp Aluminium foil
1 small freezer bag

Directions

1
Put the flour, sugar and egg yolk in a bowl. Cut the butter into pieces and add them together with a tablespoon of cold water. Knead into a smooth shortcrust pastry. Cover and refrigerate for about 45 minutes.
2
In the meantime, separate the eggs for the sponge cake. Beat the egg white and 3 tablespoons of cold water until stiff. Finally pour in sugar and vanilla sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely.
3
Line the bottom of a springform pan with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down in the tin for about 10 minutes, remove from the tin and let it cool down on a cake rack.
4
Grease the bottom of the springform pan and dust with flour. Roll out the short pastry on the bottom, place the edge of the springform pan around the bottom and bake in a preheated oven (electric: 200°C/ gas: level 3) for 10-12 minutes.
5
Let the short pastry cool down and carefully remove it from the base. Cut the sponge cake once and soak with orange liqueur. Warm the jelly and spread it on the shortcrust pastry base. Place a sponge cake base on top and place a cake ring around it.
6
Soak gelatine in cold water. Wash the lemons thoroughly and grate the peel. Squeeze 1 lemon. Drain the mandarins on a sieve and collect the juice. Fill lemon juice with some tangerine juice to 1/8 litre.
7
Heat the juice, lemon zest and 60 g sugar. Squeeze the gelatine and dissolve in the hot juice. Put in a cool place. Whip 375 g whipped cream until stiff. When the juice begins to gel, fold in the cream first, then the mandarins.
8
Fill into the cake ring, smooth it down and cover with the second sponge cake base. Put in a cool place for about 3 hours. In the meantime roast the almonds in a dry pan and let them cool down. Coarsely chop the chocolate coating and melt it on a hot water bath.
9
Spread the couverture, up to 2-3 tablespoons, on a lightly oiled aluminium foil. Put in a cool place. When the couverture has set on the aluminium foil, cut out stars with a small cookie cutter. Whip the remaining cream and sugar until stiff.
10
Remove the cake from the cake ring and spread with approx. 2/3 of the cream. Sprinkle the cake with almond flakes. Re-heat the rest of the chocolate coating in a water bath and place in the freezer bag. Cut off a small corner and decorate the cake in a circle with chocolate strips.
11
Cut the carambola into slices. Put the rest of the cream in a piping bag with a large star-shaped spout and decorate the cake with cream tuffs, chocolate and carambolic stars. Keep cool until serving.
12
Results in about 12 pieces.