Tangerine or Minneola Tart

• 8 or 9 Minneola tangelos or medium tangerines
• 1/2 cup plus 1 tablespoon sugar
• 2 1/2-ounce packages powdered gelatin
• 2 cups heavy cream
• 1 9-inch pate sucree tart shell, fully baked (recipe below)

1. Grate the fruit peel on the second-finest blade of a box grater.
2. Then, juice the fruit, yielding 2 1/2 cups of juice.
3. Place 3/4 cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan.
4. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white.
5. Over medium heat, bring the liquid just to a simmer.
6. Lower heat slightly, and cook, stirring, for 5 minutes.
7. Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water.
8. Stir in the remaining juice; whisk to combine.
9. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set.
10. This process should take about 20 to 25 minutes.
11. Meanwhile, whip the heavy cream to medium peaks.
12. When the gelatin is firm, beat it slightly with a wire whisk to lighten.
13. Beat in 1 1/2 cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.
14. Smooth into the prepared tart shell, mounding slightly toward the center.
15. Top with additional whipped cream, saving 1/2 cup for garnish if desired.
16. Sprinkle the reserved teaspoon of zest over the top.
17. Refrigerate for 1 to 2 hours, or until set.

tangelos, sugar, powdered gelatin, heavy cream, pate

Taken from cooking.nytimes.com/recipes/7784 (may not work)