John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 1 tsp espresso powder, instant
- 350 g mandarin orange(s), from the can
- 5 eggs
- 1 vanilla pod(s)
- 80 g sugar
- 400 g double cream cheese
- 150 g crème fraîche
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
for tart lovers
For the base, knead the flour, butter, and espresso powder into a smooth dough and refrigerate for 30 minutes. Drain the mandarins well. In the meantime, separate the eggs and beat the egg whites until stiff peaks form. Split the vanilla pod, scrape out the seeds, and beat with the egg yolks and sugar until fluffy. Now lightly stir in the cream cheese and crème fraîche. Roll out the dough between cling film into a circle and place in a greased tart or fruit cake tin, pricking it all over with a fork several times. Lightly fold the beaten egg whites into the cream cheese mixture, pour into the tin, and smooth the surface. Top the cake with the drained mandarins and bake in a preheated oven at medium heat for about 50 minutes.
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