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Prep and Cook time: About 1 1/2 hours, plus at least 1
hour to cool.
Makes: 8 to 10 servings
Ingredients
2 cups all-purpose flour
3/4 cup powdered sugar
2 teaspoons grated tangerine peel
14 tablespoons (3/4 cup plus 2 tablespoons) Sweet Cream Butter, cut into
chunks
2 Large Eggs
2/3 cup granulated sugar
3 teaspoons grated tangerine peel
1/2 cup tangerine juice
1 1/2 tablespoons lemon juice
1/4 cup Half-and-Half (light cream)
3/4 cup Whipping Cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Instructions
1. Preheat oven to 325°. To make cookie crust, in a food processor or a
bowl, combine flour, powdered sugar, and grated tangerine peel. Whirl or
stir to blend. Add butter and whirl or rub in with your fingers just until
dough holds together. Press over bottom and up sides of a 10-inch tart pan
with removable rim. Bake until crust is lightly browned, 25 to 35 minutes.
2. To make filling, in a medium bowl, with a mixer on high speed, beat
eggs and granulated sugar until well blended. Add 2 teaspoons tangerine
peel, tangerine juice, lemon juice, and half-and-half. Beat until blended.
Pour into baked cookie crust.
3. Bake tart until filling no longer jiggles in center when pan is gently
shaken, 30 to 40 minutes. Let pan cool completely on a rack, about 1 hour.
4. In a bowl, combine whipping cream, remaining 1 teaspoon tangerine peel,
powdered sugar, and vanilla. Beat with a mixer on high speed just until
cream holds soft mounds.
5. Cut tart into wedges. With a wide spatula, transfer to plates. Offer
flavored whipped cream for topping portions.
Nutritional Information
Per serving:
408 cal., 50% (203 cal.) from fat;
3.8 g protein;
23 g fat (14 g sat.);
46 g carbo (0.7 g fiber);
149 mg sodium;
112 mg chol.
