TANGERINE CREMESICLE TARTS
½ pound unsalted butter
½ cup sugar
3 cups all-purpose flour
½ teaspoon sea salt
For Tangerine Curd:
6 Indian River Natural Tangerines
12 egg Yolks
2 cups tangerine juice
1 cup sugar
1 teaspoon sea salt
1 pound unsalted butter, chilled, cubed
1 (14-ounce) package gelatin
Whipped cream, if desired
Tangerine zest, if desired
8 (4-inch) diameter tart pans
Preheat oven to 350° F.
Prepare Crust: Melt butter in small saucepan over medium heat until golden brown; remove from heat. Add sugar and stir until combined.
Combine flour and salt in mixing bowl; stir in the melted butter mixture and mix until texture is crumbly. Divide mixture among tart pans, pressing into bottom and up sides of pans.
Bake for 30 to 35 minutes or until light golden brown. Cool completely in tart pans on wire rack. Gently unmold, if desired.
Prepare Tangerine Curd: Zest tangerines using a microplane. Combine tangerine zest, egg yolks, tangerine juice, sugar and sea salt in the top of a double boiler;* whisk together.
Place small amount of water in bottom of the double boiler making sure water level will not touch top of double boiler. Bring water in the bottom of the double boiler to a boil; reduce heat to simmer. Place the top of the double boiler with Tangerine Curd ingredients on top; whisk constantly until mixture thickens and evenly coats back of a spoon with a thick layer. Remove the top of the double boiler from the bottom. Whisk in butter, one cube at a time, until fully incorporated.
Prepare gelatin according to package directions; whisk into Tangerine Curd mixture. Pour Tangerine Curd into tart shells; refrigerate until set or overnight.
Garnish tarts with whipped cream and tangerine zest just before serving, if desired.
*If double boiler is not available, prepare Tangerine Curd mixture in large stainless mixing bowl. Carefully place mixing bowl over simmering water in saucepan, making sure water does not touch bottom of mixing bowl. Proceed as above.