The homemade candied tangerine slices take this tart over the top.
2 cups graham cracker crumbs
1/2 cup Land O Lakes® Butter melted
2 tablespoons sugar
Cream Cheese Layer
1/4 cup powdered sugar
1 (8-ounce) package cream cheese, softened
6 large Land O Lakes® Eggs (yolks only) lightly beaten
3/4 cup freshly squeezed tangerine juice, strained
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons freshly grated tangerine zest
1/2 cup Land O Lakes® Butter cut into pieces
1 1/2 cups Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Candied tangerine slices, if desired (see Tip)
Heat oven to 375°F.
Mix all crust ingredients together in bowl. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 7-8 minutes or until light golden brown. Cool completely.
Place 1/4 cup powdered sugar and cream cheese into bowl; beat until smooth. Carefully spread onto bottom of prepared crust. Refrigerate.
Place beaten egg yolks into a clean bowl; set aside.
Combine juice, sugar, cornstarch, and zest in 1 1/2-quart saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
Pour small amount of warm mixture into egg yolks, beating constantly with whisk. Repeat until about half juice mixture is combined with yolks. Add egg mixture back into saucepan. Cook, stirring constantly, over medium heat 4-5 minutes or until mixture reaches 165°F and is thickened. Remove from heat. Add 1/2 cup butter pieces; whisk until butter is melted.
Pour into prepared crust. Spread into even layer. Cover; refrigerate at least 2 hours or overnight until completely cooled.
Beat chilled whipping cream and 2 tablespoons powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Top tart with whipped cream just before serving. Garnish with candied tangerine slices, if desired.
Make candied tangerine slices by placing 1 1/2 cups water and 1/2 cup sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil and sugar is dissolved. Slice tangerine into thin (about 1/8-inch) slices. Cook slices in sugar syrup, turning occasionally, 30 minutes or until liquid has reduced to thick syrup. Remove from syrup; place onto cooling rack; cool completely. Store refrigerated.
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