Tangerine Tart

Name: Tangerine Tart
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 pack of (530 g) fresh yeast cake dough for sweet yeast pastries (37 x 25 cm); 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 250 g Schmand; 1 package Pudding powder "Vanilla Flavor"; 2 can(s) (each 314 ml) Mandarin Oranges; 20 g sugar for sprinkling

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 pack of (530 g) fresh yeast cake dough for sweet yeast pastries (37 x 25 cm)
3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
250 g Schmand
1 package Pudding powder "Vanilla Flavor"
2 can(s) (each 314 ml) Mandarin Oranges
20 g sugar for sprinkling

Directions

1
Unroll the dough and cut off approx. 5 cm of the length. Grease the tart tin with the removable base (28 x 20 cm) and line it with the dough, press the edges. Beat the eggs, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Mix the sour cream and pudding powder and stir into the beaten eggs. Drain the mandarin oranges.
2
Spread the sour cream mixture on the dough and spread mandarin oranges on top, except for some for decoration. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Remove and let cool down. Decorate with the remaining mandarins and sugar. Bake 2 rolls from the remaining yeast dough, if necessary
3
1 hour waiting time