Mandarin tart

When I made it for the first time, the batter almost overflowed in the oven – I didn't realize the dough rises like crazy, and my pan was, of course, a bit small. I know you’ve also experienced pouring too much and ending up with a “volcano” at the bottom of the oven. Anyway, since then, I've learned not to get too excited with overly full pans. That's how I started making some muffins alongside the tart – they always come in handy when you have too much batter and don’t want to throw any away. And as a side note: you should see how quickly these muffins disappear when you have little kids or hungry neighbors at your door. Anyway, I don’t want to drag this out. It’s one of those recipes I keep coming back to, both because it’s easy to adapt and because it always turns out differently, depending on what you have at home.

Alright, quick info to be clear: you can make about 10-12 servings (one large tart pan and another 6-8 muffins if you don’t fill it to the brim), it takes around two hours including decorating, and there’s not much philosophy to the technique, but it’s not for someone who has never whipped egg whites. If you’re all thumbs, put some patience in your pocket, but otherwise, it’s not hard.

I make it often not because it's a classic or some fancy dessert but because it saves the day when you have too many eggs in the fridge, or carrots that are getting soft, or fruits that are going bad if you don’t use them. Plus, it’s the kind of cake you can “dress up” with whatever you have on hand for decoration: fruits, sprinkles, whatever comes to mind. And I’m not a perfectionist, so recipes that require everything to be measured to the gram annoy me. Here, it’s done by eye, with adjustments along the way. I think that’s why I often feel inspired to make it: it relieves stress, it’s good warm, cold, for breakfast, with coffee, with friends, or packed for later.

1. I crack the eggs, separating the whites into a deep bowl (a big one, so I don’t splash the whole kitchen when I beat them), and the yolks separately. It’s important not to let any yolk get into the whites; otherwise, they won’t whip properly.
2. I add a pinch of salt to the egg whites – I have no idea why, but my mom always said it helps them firm up better. I beat them with a mixer until they form peaks. About halfway through, I add two tablespoons of sugar and beat them well until the mixture is glossy. Sometimes I use a whisk if I’m not too lazy, but the mixer is definitely faster.
3. I beat the yolks with the remaining sugar – three tablespoons. I beat them until they change color, so the sugar dissolves. I’ve never timed myself, but I do it by eye: when it no longer squeaks while mixing, it’s good. Here I add the grated carrot – as finely as possible, so you don’t feel it like little splinters in the batter. The carrot gives a nice color, a bit of sweetness, and, I don’t know, a fuller texture.
4. Next comes the baking powder. Many people just add it directly and mix, but I dissolve it in a tablespoon or two of mandarin juice. I’ve tried it with lemon juice, but I feel like the mandarin aroma makes it more “cheerful.” Don’t pour all the juice at once, as you risk extinguishing the desire for cake – just enough to make the powder fizz a little.
5. I add the oil (I drizzle it in like for mayonnaise) and then the sparkling water over the yolks and carrot. I’ve made it with still water too, but it doesn’t rise the same way. It’s important to use sparkling water for aeration; it makes the batter fluffy, not dense.
6. From here, the fun begins: I alternately add a spoonful of beaten egg whites, gently folding with a spatula, then a spoonful of flour, sprinkling it in. This alternation keeps the batter fluffy; don’t kill the magic of the egg foam by mixing too vigorously with the mixer or whisk. Continue until you finish both the foam and the flour.
7. I take the tart pan, grease it well with oil, not butter – I feel like it turns out better. I dust it with flour to prevent sticking. If you have leftover batter after pouring it into the pan, quickly make some muffins – any shapes will do, I grease them with oil and dust with flour too.
8. I put the pan in the preheated oven at 180 degrees Celsius. I never have the patience to heat it too much, so I keep it in for about 30-35 minutes. I do the toothpick test – if it comes out clean from the middle, it’s done. If not, I leave it for another 5-7 minutes. I’ve had it come out too early and spill, so it’s better to be careful towards the end.
9. When I take it out, I flip it onto a platter that I’ve sprinkled with a little sugar. I don’t know if there’s a rule, but this way the batter never sticks to the platter, plus it gives a nice shine underneath.
10. While the batter cools, I heat the milk with sugar. I don’t let it boil, just warm it up so it doesn’t stick to the bottom. I dissolve the pudding powder in cold milk (you can use any kind of pudding, but I use vanilla because I think it pairs well with the citrus from the decoration).
11. When the milk is almost boiling, I add the dissolved pudding, stirring constantly. Don’t take your eyes off it, as it can stick to the bottom in a flash. When it’s thick (not runny, but not concrete), I pour it hot over the batter.
12. Then comes the artistic part: I peel the mandarins and place them on top. It never turns out the same way – sometimes I arrange them in spirals, other times I just toss them on. I also add colorful sprinkles for the kids. If you don’t have any, it’s fine without them, but the kids will bombard you with questions anyway.
13. For the glaze: I boil water with sugar separately, and dissolve the gelatin in cold water (otherwise, it forms lumps). When the water with sugar boils, I take it off the heat and add the dissolved gelatin. Don’t put the gelatin directly into the boiling water; it will curdle. I mix well and pour it hot over the tart to cover the fruits. It’s a bit runny, but as it cools, it all sets.
14. I let the tart cool in the fridge for a few hours (overnight is best, but it never lasts that long at our place). If you’re not in a hurry, it’s even better the next day when the glaze has fully set.
15. When I have extra batter, I decorate the muffins separately: I had quince jelly and strawberry topping on hand. You can put whatever you like on each – they get eaten before you can take pictures.

If you don’t have carrots, you can use a finely grated apple, but it won’t be as moist. I once tried it with zucchini, but I didn’t like it; it turned out too watery. If you don’t have mandarins, oranges or even lemon will work, but not too sour – adjust to what you have. The pudding can be caramel, chocolate, anything that’s on sale on the shelf. You can skip the glaze and just use a bit of jam if you don’t feel like making gelatin. It pairs really well with a strong coffee or black tea with milk. If you want a festive dessert, make some mini-tarts or extra muffins with special jellies or jams (quince is my favorite, but everyone has their own).

For something heartier, you can serve a fruit salad alongside the tart, or even some simple ice cream. If you want a complete menu, start with a simple soup and finish with this tart – I believe it’s best for Sunday dinner, where everyone brings something, and there’s always someone willing to grab a piece. If you’re tempted by other desserts on the same principle, try a fruit and semolina cake or an apple tart with pudding; they work in a similar style – fluffy, slightly moist, with something crunchy on top.

Variations? Countless. You can make the batter with cocoa (add two tablespoons of cocoa and reduce the flour), you can add cinnamon if you like, or throw in chopped nuts – I once added raisins soaked in orange juice, and it turned out delicious. If you feel like it, switch up the fruits on top: kiwi, bananas, thin slices of pears or apples. For those who are fasting or vegan, try replacing the eggs with mashed bananas and the regular flour with a gluten-free one – it won’t rise as high, but it’s fine for a quick sweet craving.

What does it pair best with? I say it goes well with coffee, tea, lemonade, or, if it’s a party, even prosecco or white wine, not too sweet. Kids prefer it with warm milk or cold compote, while adults always grab a slice with espresso. I’ve also tried it with vanilla ice cream on the side; it’s good, but it can be a bit too sweet altogether – it depends on how much you can handle.

Frequently asked questions – based on what I’ve received and encountered:

– Why isn’t my batter rising? Either you didn’t whip the egg whites well, or you mixed too vigorously at the end and “killed” the air in the mixture. Be careful with the oven temperature; if it’s too low, it won’t rise, and if it’s too hot, it burns on the edges and stays raw in the middle.
– What can I replace the carrot with? As I mentioned above, the best option is grated apple or, if you prefer, a little grated pumpkin, but make sure to squeeze out the water first.
– If I don’t have pudding, can I make another cream? You can use any light cream, even a simplified “crème patissière” or a sweet cream cheese, but adjust the sugar amount so it doesn’t turn out too cloying.
– Do I have to use the gelatin glaze? No, but it helps with appearance and keeps the fruits fresh longer. If you skip it, just sprinkle some powdered sugar or glaze it with a bit of diluted jam.
– Can it be made with gluten-free flour? Yes, I’ve tried it with a universal mix from the store, but it doesn’t turn out quite as fluffy. However, for those who can’t tolerate gluten, it’s an okay option.

Approximate nutritional values per serving (if you cut it into 12 slices): about 200-220 kcal/slice, 4-5g protein (mostly from eggs and milk), carbohydrates 35-38g (from sugar, flour, and carrot), fat around 6-7g (mainly from oil and yolk). It’s not the most diet-friendly dessert, for sure, but if you don’t eat three slices at once, you won’t feel guilty. The carrot, mandarin, and the fruits on top bring some vitamins, I’m not lying, but it’s not like you’re eating a salad. The plus is that it doesn’t have tons of butter or whipped cream, so it’s not very “heavy” on the stomach – I actually feel good after eating it, whether for breakfast or as a snack.

It keeps well in the fridge, covered with foil or in a container with a lid. It lasts three days without any problems, but it rarely makes it that long at our place. If the cream or glaze gets firm, you can cut slices and leave them at room temperature for 10 minutes; there’s no need to reheat. The muffins can be microwaved for 20 seconds if you want to eat them warm. I don’t recommend freezing the tart – the glaze and pudding become watery after thawing.

Ingredients:
eggs – for structure, rise, and fluffiness; I separate them to make the batter fluffy like a cloud
salt – to help the egg whites whip better
sugar – for sweetness and texture
baking powder – helps the batter rise, I dissolve it in juice to avoid a chemical taste
mandarin juice – adds flavor and activates the baking powder; orange juice works too
finely grated carrot – for color, moisture, and a bit of natural sweetness, not just for decoration
sparkling water – for aeration, makes the batter fluffy, so it doesn’t turn out dense
oil – keeps the batter moist, not dry like a rock; I prefer sunflower oil for a neutral taste
flour – holds everything together; sifting it makes it even airier
vanilla pudding (or another) – for the creamy layer, light; you don’t need expensive powder; anything you find works
milk – the base for the cream; don’t replace it with water, it won’t be the same
clear gelatin – keeps the fruits on top and gives shine; if you don’t have it, it can be done without
colored sprinkles/stars – just for fun and color; kids love them
(if making muffins, jelly or jam for decoration – here’s total freedom, use whatever you have on hand)

We separate the egg whites from the yolks. We beat the egg whites with a pinch of salt and 2 tablespoons of sugar. The yolks are mixed with 3 tablespoons of sugar, the finely grated carrot, baking powder dissolved in the juice of 1 mandarin, oil, and sparkling water. To the resulting mixture, we gradually add 1 tablespoon of egg white foam, then one of flour until they are used up. We grease the tart pan with oil, dust it with flour, and pour in the mixture. It seemed a bit too much to me, so I also filled 4 muffin molds. We bake the trays for 30-35 minutes at a moderate temperature (180 degrees). We take the base out of the oven, turn it hot onto a plate sprinkled with 1 tablespoon of sugar (to prevent the hot base from sticking to the plate) and let it cool down. We put 400 ml of milk on low heat, add 3 tablespoons of sugar. We dilute the pudding powder with 50 ml of cold milk, when the milk on the stove boils, we add the diluted pudding and stir continuously until we get the desired consistency. We pour it hot over the base. We peel the mandarins and use them to decorate the tart as inspired. We sprinkle with colored candies. We put 300 ml of water in a small pot, add 3 tablespoons of sugar. We dissolve the gelatin in 50 ml of cold water. When the water with sugar in the small pot boils, we add the dissolved gelatin and stir until we get the desired consistency. We pour it hot over the fruit tart, let it cool for a few hours, and serve. Enjoy your meal!

 Ingredients: 5 eggs, 1 pinch of salt, 5 tablespoons of sugar, 1/2 packet of baking powder dissolved in the juice of 1 mandarin, 1 grated carrot, 5 tablespoons of sparkling water, 5 tablespoons of oil, 10 tablespoons of freshly sifted flour, 1 packet of vanilla pudding + 3 tablespoons of sugar, 450 ml of milk, 2 packets of clear gelatin for tarts, 3 tablespoons of sugar, colorful candies/stars (in addition, quince jelly and strawberry topping for decorating the muffins)

 Tags:  tart with tangerines