Tangerine Tart

  1. For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter together.
  2. Press the mixture into the pie pan to form a crust.
  3. Bake for 7 to 8 minutes or until golden.
  4. Remove from the oven and cool.
  5. For the filling: In a sauce pan, combine the tangerines, sugar and the vanilla.
  6. Stir until the sugar dissolves.
  7. Dissolve the cornstarch and brandy together forming a slurry.
  8. Add the slurry to the tangerine mixture.
  9. Cook, stirring occasionally, until the mixture thickens, about 10 minutes.
  10. Pour into the prepared pie crust and refrigerate for 6 hours, or until the filling sets.
  11. Place a piece of the pie on a plate.
  12. Garnish with spiced whipped cream, fresh mint sprigs, and powdered sugar.

graham cracker crumbs, unsalted butter, tangerines, sugar, vanilla, cornstarch, brandy, cream, mint sprigs, powdered sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tangerine-tart-recipe.html (may not work)

Another recipe

Switch theme