📖 Instructions

1. **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!
2. Add the egg yolk and cold water to the food processor and pulse until the dough just comes together. Be careful not to overmix!
3. 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!
4. 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.
5. 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.
6. **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!"
7. 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!
8. 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.
9. 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!