Can I make this tart gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Be sure to add a binder like xanthan gum to help with the structure.

Can I substitute the tangerine zest with another citrus?

Absolutely! Orange or grapefruit zest offers a delightful alternative. Adjust the amount to suit your taste, as they have different intensities.

Can I make the tart shell in advance?

Yes, you can prepare the tart shell a day ahead. Once baked and cooled, wrap it tightly in plastic wrap and store it at room temperature.

Is there a vegan alternative for this recipe?

For a vegan version, use a plant-based butter alternative for the crust and substitute the eggs in the filling with a mix of silken tofu and cornstarch for a similar texture.

Can I freeze the baked tart?

Yes, you can freeze the baked tart. Wrap it well in plastic wrap and then in foil. It's best consumed within 2-3 months for optimal quality.

Ever find yourself craving something bright, tangy, and just a tad exotic? That's precisely what led me to develop this Tangerine & Cardamom Tart. It's a symphony of flavors that dances on your tongue, a delightful escape from the everyday. One blustery, grey afternoon, longing for a taste of sunshine, I tinkered around in the kitchen, determined to capture the essence of sun-kissed tangerines. I wanted a dessert that wasn't just sweet, but invigorating. A friend once told me that my baking was like a hug in dessert form, and I wanted this tart to embody that comforting embrace, with a zesty twist.

The warmth of cardamom perfectly complements the tangerine's vibrant tang. It's a combination that feels both familiar and intriguingly different. The buttery, crumbly crust provides the perfect foundation for the smooth, creamy filling, creating a textural contrast that elevates the entire experience. Honestly, the first time I made this tart, I nearly ate the whole thing myself! I had to restrain myself to make sure that my husband and children would get a taste.

Tangerine and Cardamom Tart

Name: Tangerine and Cardamom Tart
Prep time: 45 min
Cook time: 25 min
Total time: 3 h
Yield: 8
Cuisine: Baked-Fruit
Ingredients: 1 1/2 cups All-purpose flour; 1/2 cup Powdered sugar; 1/4 teaspoon Salt; 1/2 cup (1 stick), cut into cubes Cold unsalted butter; 1 Egg yolk; 3-4 tablespoons Ice water; 1 cup (from about 6-8 tangerines) Tangerine juice; 2 tablespoons Tangerine zest; 3/4 cup Granulated sugar; 4-5 Cardamom pods; 2 tablespoons Unsalted butter; 2 large Eggs; 2 tablespoons Cornstarch; For decoration Fresh tangerine segments

Indulge in a zesty Tangerine & Cardamom Tart, featuring a buttery crust and creamy citrus filling infused with aromatic cardamom. This dessert is a delightful balance of sweet and tangy, perfect for any occasion.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 45 minutes

Cook Time: 25 minutes

Total Time: 180 minutes

📖 Instructions

**Prepare the Tart Crust:** In a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the cold unsalted butter (cut into cubes) and pulse until the mixture resembles coarse crumbs. I always make sure my butter is extra cold. My grandmother's tip? Freeze it for 15 minutes before use!
Add the egg yolk and cold water to the food processor and pulse until the dough just comes together. Be careful not to overmix!
Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Trust me, this chilling step is crucial; don't skimp on it!
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan, trimming any excess dough. Prick the bottom of the tart shell with a fork to prevent it from puffing up during baking. If you are feeling fancy, use cookie cutters to make shapes from the excess dough and bake them alongside your tart.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. This is important to keep the crust from shrinking or slumping during baking. Blind bake in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown. Let the tart shell cool completely on a wire rack before adding the filling.
**Make the Tangerine & Cardamom Filling:** In a medium saucepan, combine the tangerine juice, tangerine zest, granulated sugar, cardamom pods, and butter. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. My mom always said, "Patience is key when cooking with citrus!"
In a small bowl, whisk together the eggs and cornstarch until smooth. Gradually whisk the egg mixture into the tangerine mixture, ensuring there are no lumps. Continue to cook over medium heat, stirring constantly, until the filling thickens to a custard-like consistency. This should take about 5-7 minutes. Don't let it burn!
Remove the cardamom pods from the filling. Pour the warm filling into the cooled tart shell and spread it evenly. Decorate the top of the tart with fresh tangerine segments. This step is where you can really get creative! I like to arrange mine in a spiral pattern. It feels so... zen.
Refrigerate the tart for at least 2 hours to allow the filling to set completely. Before serving, dust the edges of the tart with powdered sugar, if desired. Slice and serve chilled. Enjoy your homemade Tangerine & Cardamom Tart!