Baked ClemenGold Tart

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Preparation time: 15 minutes

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Cooking time: 50 minutes

Preheat the oven to 180˚C.
Roll out the pastry on a lightly floured surface. Line the pastry in a tart tin with a removable bottom (8 or 10 inch tin is perfect). Place in the fridge to set for 30 minutes.
Place parchment paper over the pastry and fill with blind baking beans.
Place in the oven and blind bake for 15-20 minutes. Remove from the oven and remove the ceramic beans. Drop the oven temperature to 150˚C.
In the meantime, combine 200g caster sugar, 100ml
ClemenGold® mandarin juice, the zest of one ClemenGold®
mandarin, eggs and corn flour until fully combined. Pour the
mixture over the blind baked tart.
Place the tart back in the oven for a further 25-30 minutes or until the topping has set and very lightly coloured. The centre should no longer move when you shake the tart.
Remove from the oven and cool at room temperature for 20 minutes then transfer to the fridge for 2 hours to set fully.
Meanwhile, prepare the decoration. For the confit put the
caster sugar, ClemenGold® mandarin juice and water in a small
saucepan and bring to the boil. Bring the syrup to the boil for 30 seconds to dissolve the sugar crystals.
Add the slices of mandarin and immediately remove
from the heat. Set aside to cool until needed.
When the tart has cooled, very lightly place the confit ClemenGold® mandarin slices over the tart. Store in the fridge and serve within 2 days.