Tangerine and Saffron Tart with Mascarpone Cream

Ingredients

• Butter130g
• Powdered sugar65g
• Almond flour30g
• Egg yolk1
• All-purpose flour200g
• Salt2g
• Tangerine juice180ml
• Tangerine zest3 tangerines
• Saffron threads0.5g
• Eggs3
• Granulated sugar120g
• Cornstarch15g
• Butter (for curd)60g
• Mascarpone150g
• Heavy cream100ml
• Vanilla extract5ml
• Powdered sugar (for cream)20g
• Pistachios, chopped20g

Method

1. 1.Cream cold butter, powdered sugar, and almond flour until just combined. Add egg yolk, mix briefly.
2. 2.Fold in flour and salt until the dough just comes together. Wrap flat and chill for 1 hour.
3. 3.Roll dough to 3mm thick and line a 22cm tart ring. Chill 30 minutes, then blind bake at 170°C for 15 minutes.
4. 4.Remove weights, dock the base, and bake another 10 minutes until golden. Cool completely.
5. 5.Warm tangerine juice with saffron threads in a small saucepan and steep 10 minutes.
6. 6.Whisk eggs, sugar, and cornstarch together. Pour in the warm saffron-tangerine juice while whisking.
7. 7.Return to medium heat, whisking constantly until thick and bubbling, about 3 minutes. Remove from heat.
8. 8.Stir in butter and tangerine zest until smooth. Press through a sieve into the cooled tart shell. Chill at least 2 hours.
9. 9.Whip mascarpone, cream, vanilla, and powdered sugar to soft peaks. Spoon or pipe over the set curd.
10. 10.Finish with chopped pistachios and a few extra saffron threads. Serve cool.