Lemon-Mandarin Tart

I have been missing France a lot lately - dreaming about the wandering streets, the wonderful markets, and the endless patisseries. One of my favorite indulgences is Tarte Citron. This is a variation I made by fusing other recipes together and adding a dash of myself :) Hope you like it!

Lemon-Mandarin Tart

For crust:

1/3 cup sugar

1 cup all-purpose flour

1/4 teaspoon sea salt

7 tablespoons unsalted butter, cut into 7 pieces

2 tablespoons cold milk

For filling:

2 large eggs

2 egg yolks

3/4 cup sugar

1/4 cup fresh lemon juice (about 2 large lemons)

1/4 cup fresh mandarin orange juice (about 2 large mandarin oranges)

1 tablespoon lemon rind

1 tablespoon mandarin orange rind

6 tablespoons unsalted butter, cut into 6 pieces

For the crust:

Spray a tart pan with some no-cal-wannabe butter spray. Other people use real butter here, I feel like there is more than enough butter in this recipe. Trying to save you a couple calories here.
In a bowl, combine the sugar, flour, and sea salt. Take a piece of butter and use your fingers to mush it into the flour. Continue with the other pieces of butter, one by one, until they are gone. The mixture should be pretty well mixed - look out for chunks of butter and try to blend them into the rest of the batter. Add 2 tablespoons of milk and mix again. At this point, it should be looking pretty good - like some nice dough. Press it into the tart pan, cover with plastic wrap, and leave in fridge for at least 45 minutes.

Preheat the oven to 350 degrees F. Put the tart pan into the oven for 19-20 minutes, until golden brown. Watch the crust - ovens vary and it might be as little as 14-15 minutes for yours.

For the filling:

Bring water to a boil in a pot. The water should be about 1/2 the height of the pan. Take a round bowl, one that fits into the top of the pot, and mix the eggs and sugar in it. Then put the bowl on top of the boiling water and begin to whisk. After about a minute, when the mixture is foamy, take the lemon juice and lemon rind and add to the mixture. Whisk again for at least 1-2 minutes. Then take mandarin orange juice and mandarin orange rind and add to the mixture. Whisk again for another 4-5 minutes until the mixture has a custard-like texture and is lighter in color.
Turn off the heat under the pan. Leave the bowl and begin dropping in pats of butter, one at a time. Whisk them in until they are melted.
Take the mixture and pour it into the (now baked) tart shell. Turn on the oven's broiler and put the whole thing inside. Watch it carefully because it'll become brown in about 1-2 minutes. Once spots start to develop, pull it out.
Make sure you wait until it is properly cooled before eating! At least an hour of staring at it drooling will suffice.


  1. Odysseus AureliusAugust 1, 2010 at 5:10 AM

    Oh god this looks good lovely.... I love how your recipes have really nice flavours, like lemon/mandarine sounds so delicious. You are such a domestic goddess... the pics are great too. If I lived with you I would be forcing you to cook every single day...

  2. Odysseus AureliusAugust 1, 2010 at 5:12 AM

    P.s. (why do I always have a p.s?)

    This is the funniest sentence ever. "Spray a tart pan with some no-call-wannabe butter spray." Also what is "no-call wannabe spray?" I don't think we have that in Oz. It sounds very high -tech.

  3. Sahar gave me some of this for my birthday. It was so wonderful! Zesty & fresh citrus paired with a subtle, moist shortbread. I'm so lucky! Yum!




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