Mandarin Tart Recipe
Mandarin Tart Recipe with Mandarin Oranges, Orange Jelly, Digestive Biscuits, Custard and Butter
INGREDIENTS
1 Orange Jelly
1 Can of Mandarin Oranges
3 oz (75g) Butter
6 oz (175g) Digestive Biscuits
1 pint Cold Custard
METHOD
Have ready an 8 inch (200mm) pie plate or sandwich tin. Make up the orange jelly using just 1/2 pint (300ml) water or syrup from the mandarin oranges and leave to set. Melt the butter, stir in the crushed digestive biscuits, and turn the mixture into the pie plate or tin. Press the biscuits firmly to line the bottom and sides of the pie plate. Leave until set - about 30 minutes. Whisk the jelly and whisk in the cold custard; turn into the pie case. Serve when set, decorated with mandarin oranges.
Based on the Mandarin Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).