TANGERINE OR MINNEOLA TART
Steps:
- Grate the fruit peel on the second-finest blade of a box grater. Then, juice the fruit, yielding 2 1/2 cups of juice.
- Place 3/4 cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white. Over medium heat, bring the liquid just to a simmer. Lower heat slightly, and cook, stirring, for 5 minutes.
- Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water. Stir in the remaining juice; whisk to combine. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set. This process should take about 20 to 25 minutes.
- Meanwhile, whip the heavy cream to medium peaks.
- When the gelatin is firm, beat it slightly with a wire whisk to lighten. Beat in 1 1/2 cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.
- Smooth into the prepared tart shell, mounding slightly toward the center. Top with additional whipped cream, saving 1/2 cup for garnish if desired. Sprinkle the reserved teaspoon of zest over the top.
- Refrigerate for 1 to 2 hours, or until set.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 11 grams, Sodium 34 milligrams, Sugar 20 grams
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