Prepare following these steps:

- SHORTCRUST
- TANGERINE JAM
- GANACHE CREAM

TOOLKITS

MIXING BOWL, EGG SEPARATOR, GRADUATED PITCHER, CAKE RING, BAKING MATT, ROLLING PIN, CITRUS GRATER, DOUGH SCRAPER, BAIN-MARIE, SPRING-BEATER, MARISA (flexible spatula), PINOCCHIO (gauging funnel), SPATULA, TURNTABLE (rotating footed cake stand), GLOVE

CRUSTY SHORTCRUST

Ingredients
120 g butter
120 g powdered sugar
60 g potato starch
120 g powdered almonds
½ vanilla bean
1 g salt
80 g superfine flour
1 g yeast
10 g albumen (½ white of an egg)

Method
Blend the flour, the butter - soft yet plastic – the powdered almonds and the spices in a mixing bowl or by means of the planetary mixer. Process the blend just enough to achieve a homogeneous mass. Blend in the powdered sugar, the salt (fluidified), the eggs and the egg whites, stirring a little just to total absorption, in order to obtain a smooth blend. Let rest in the refrigerator. Remove the dough from the fridge and work it a bit by hand to make it malleable. Roll out a thin layer of 3 mm with the rolling pin, sparingly dusting both the table and the blend with white flour. Cut one or more discs with the help of a cake ring, then put them in place and let rest in the fridge to stabilize them. When the disks of dough have hardened, place them in the cake rings, then overlap an empty tin -slightly smaller- in order to obtain a blind baking. Dust the surface with coarsely granulated sugar before cooking. Bake in baking pans at 160 °C for 16/18 minutes until the dough gets a nice golden brown colour on top and underneath.

MANDARIN ORANGE JAM

Ingredients
120 g tangerine peel
70 g water
120 g sugar (1st part)
50 g lemon juice
450 g tangerine juice
450 g sugar (2nd part)
10 g pectin
50 g sugar (3rd part)

Method
Cook at sub-boilling point (evaporation) the tangerine peel - just the orange portion - the water and the first part of sugar, until the water is almost dried. Stir in the rinds to the tangerine and lemon juice adding in the second part of the sugar, and bring to 100 °C, then blend in the pectin dry-mixed with the remaining sugar (part 3), mix with an immersion mixer for one minute and complete the baking at 104 °C. Immediately move the blend into previously sterilized containers, seal and cool rapidly, placing the containers upside down in running cold water.

GANACHE CREAM

Ingredients
280 g fresh full-cream milk
150 g milk chocolate
250 g plain chocolate 70% cocoa
125 g butter

Method
Let rest the butter at room temperature. Bring the milk to the boil, then break the chocolate in fragments and drop 1/3 of them into the hot milk. Stir from the center out. Repeat the process two more times with the remaining chocolate, then blend in the butter. Pour into stainless steel bowls to cool down. Make use of the ganache cream when it starts to crystallize. By means of the Pinocchio, pour it up to the edge of the baked shortcrust.

Assemblage
After removing the shortcrust from the moulds, apply a thin, uniform layer of tangerine jam with the Pinocchio, then add in the ganache cream almost to the rim. The tart can be decorated with chocolate and, if so fancied, with fresh caramel fruit.