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Ingredients
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Crust
Filling
Kishu Mandarin Drizzle
Topping
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and ice water until dough forms. Press into a tart pan and chill for 30 minutes.
- 2
Bake the Crust
Preheat oven to 350°F (175°C). Bake the chilled crust for 15-20 minutes, or until golden. Allow to cool.
Filling Preparation
- 3
Prepare the Filling
In a bowl, whisk together Meyer lemon juice, zest, sugar, eggs, heavy cream, and vanilla extract until smooth. Pour into the cooled crust.
- 4
Bake the Filling
Bake in the oven for 25-30 minutes, or until the filling is set. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
Kishu Mandarin Drizzle Preparation
- 5
Make the Drizzle
In a saucepan, combine Kishu mandarin juice, sugar, cornstarch, and water. Cook over medium heat, stirring until thickened. Let cool.
Serving
- 6
Serve the Tart
Slice the chilled tart and serve with a dollop of yogurt and drizzle with Kishu mandarin sauce. Garnish with mint leaves if desired.