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This is a hodgepodge of several different recipes. The cream pat recipe I found at confessionsofabakingqueen.com and I halved the recipe. The crust is based upon one found at Taste of Home. FYI, they say this makes a 9″ tart crust, so if you want to make one big one instead of four little ones, go for it. The stewed mandarins I just made up. This is written in the midst of the COVID-19 crisis. I sent a picture of the finished product to my daughter and she said I get bonus points for making canned fruit looked good. I’m offended. It’s not canned fruit. I stewed those fresh mandarin oranges this afternoon! So there!

  • Ingredient List
  • Cream Patisserie
  • Crust
  • Jelly or Jam
  • Fruit, any kind (stewed Mandarin recipe found below)
  • Cream Patisserie Ingredients
  • 1 cup milk
  • 2 extra large egg yolks
  • 1/4 cup sugar
  • 1-1/2 Tbsp. corn starch
  • Dash salt
  • 2 Tbsp. cold butter, cut into chunks
  • 1 tsp. vanilla extract or paste

Heat milk in small pan over low heat, do not allow to boil. While that’s happening, whisk together egg yolks, sugar, corn starch, and salt. Whisk for a couple minutes. This will turn a pale yellow color. When the milk has warmed, pour a little bit into the egg yolk mixture and whisk. Whisk in a little more milk. Whisk in a little more. Whisk in all the remaining milk. Pour the mixture back into the pan and whisk over medium heat until it thickens and the large bubbles break slowly. Remove from heat and immediately whisk in cold butter and vanilla. Whisk until butter melts. Let stand for a little while to cool and then cover with cling wrap (set the cling wrap right on top of the cream pat so that a skin does not form) and refrigerate until ready to use. This will yield about 1-1/2 cups of cream patisserie.

  • Orange Crust Ingredients
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 Tbsp. orange zest
  • 1/8 tsp. vanilla extract or paste
  • 1 cup flour

Cream together butter and sugar until well incorporated. Stir in zest and vanilla. Stir in flour until the dough forms a ball. Divide into 4 portions. Prepare 4 mini tart pans by spraying with non-stick spray. Preheat oven to 375 degrees. Preheat sheet pan at the same time. Press each portion of dough into tart pan. I start by pressing in the sides and then finish with the center. Prick the dough with a fork. Place the tarts onto the preheated sheet pan and bake for 10 minutes. Keep checking the tart color every minute or so thereafter until they are a golden brown. This is meant to be a crispy cookie-like texture.

  • Stewed Mandarin Ingredients
  • 3 Mandarin oranges, peeled and segmented, with as much pith removed as possible
  • 3/4 cup water
  • 1/4 cup sugar

Place all ingredients in a small saucepan and bring to a boil. Lower heat and let simmer 10 minutes. This should result in softened mandarins.

Assembly:

Spread the bottom of the crust with a layer of jam. Dollop cream pat onto the jam. Try to be artistic and spread fruit over the top of the cream patisserie. There are only two of us eating here, so I’m going to assemble one tart every day. I may do it differently every time. I have a lot of homemade jam on-hand.

Almond-Coconut Tart Crust and Almond Tart Crust

You can find my first foray into tart crusts here with the Lingonberry Curd Tart, also a gluten-free crust. There are a lot of almond-flour crust recipes on the web and the two in this post I have recently tried. They are both configured as sweet crusts for sweet fillings.

Almond-Coconut Tart Crust

This one can be found at A Foodcentric Life. I liked the crispiness of the crust. I used it as a crust for a golden raspberry curd tart that turned out disastrously, but the disaster had nothing to do with the crust. The crust was great.

  • Ingredients:
  • 1-1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 Tbsp. brown sugar
  • 6 Tbsp. melted butter

Add all ingredients to a food processor and process until it’s fully incorporated. I found that mine did not stick together yet. That’s okay, just make sure it’s evenly mixed. I had to scrape the bottom of my food processor and give it a few more whirls to make sure all the butter made it into the dough.

Spray a 9″ tart pan with a removable bottom and preheat the oven to 350 degrees.

The processed ingredients should stick together in your hands. If it does not stick together when you squeeze it, then you might try adding more butter. I thought mine was too dry, but I carried on without changing anything and it turned out great. Scoop out a pinch at a time and press onto the sides of the tart pan. Add dough a pinch at a time all the way around and then sprinkle the remaining dough into the bottom of the pan and press in evenly. As I said, it’s quite dry, but does stick together. Try to make the dough as even and smooth as possible.

I set mine on a baking sheet to bake, but next time I think I’ll just set the tart pan in the oven. Bake at 350 degrees for 13-16 minutes. It should be a golden brown color. Remove from oven. Let sit on a cooling rack until cool and then remove from tart pan. Fill with your favorite no-bake filling.

Almond Tart Crust

This one can be found at wholesomeyum.com. It held up well to the pumpkin cream filling that I used. The texture is a bit more cake-like than cookie-like. I think that’s because of the egg.

  • Ingredients
  • 2-1/2 cups almond flour
  • 1/3 cup sugar
  • Dash salt
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 9″ tart pan with removable bottom.

Add all ingredients into a food processor and process until it sticks together smoothly. Remove dough a pinch at a time and, starting along the edge of the tart pan, stick the dough to the pan. Once the edge is complete, use the rest of the dough to cover the bottom of the pan. Make sure you go all the way to the top of the pan.

Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Remove from tart pan. Fill with pre-cooked filling, like cream, pudding, or curd.


Here is a picture of my pumpkin cream tart. The pumpkin cream part was ho-hum, I’m not a big fan of pumpkin cream pie so I won’t bother posting the recipe here. The crust is good, though.