Mandarin melktert (milk tart)

Prep Time: 60 mins | Cook Time: 65  mins | Total Time: 1 h 05 m
Serves 8

Ingredients :

  • 3 cups (750ml) jersey milk or regular milk
  • 1 vanilla bean, split, seeds scraped
  • 1 cinnamon quill
  • 1 mandarin
  • 2 eggs
  • 2 tbsp cornflour
  • 2 tbsp cake flour
  • 1/2 cup (110g) caster sugar
  • Ground cinnamon, to dust
  • Icing sugar, to dust


  • 11/4 cups (185g) cake flour (see notes)
  • 1/4 cup (55g) caster sugar
  • 100g cold unsalted butter, chopped
  • 1 egg, lightly beaten, plus 1 extra yolk
  • 2 tsp milk
  • Finely grated zest of 1 mandarin


  1. Preheat the oven to 180°C. For the pastry, place flour, sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add egg yolk, milk and zest, then whiz until mixture comes together. Shape into a disc, enclose in plastic wrap and chill for 30 minutes.
  2. Roll out pastry on a lightly floured surface until 4mm thick, then use to line a greased 36cm x 11cm fluted tart pan. Freeze tart shell for 5 minutes. Prick base with a fork, line pastry with baking paper and rice or pastry weights, then bake for 20 minutes. Remove rice and baking paper, brush with beaten egg and bake for 5-10 minutes until pastry is golden.
  3. To make filling, place milk, vanilla pod and seeds and cinnamon in a saucepan over medium heat. Peel mandarin, reserving the fruit to serve, and add peel to the pan. Bring to a simmer, then remove from heat and infuse for 15 minutes.
  4. Meanwhile whisk egg, flours and caster sugar to combine. Strain milk over egg mixture, whisking constantly, then return to the pan over low heat. Cook, stirring, for 3-4 minutes until thickened. Remove from heat and pour into pastry shell. Bake for 20-25 minutes until set. Cool slightly.
  5. Sprinkle the tart with cinnamon and icing sugar. Slice the reserved mandarin and use to garnish the tart, then serve.

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