“We will be known forever by the tracks we leave.”
Native American Proverb
My days of orange seem neverending! Orange seems to be colouring my world with its refreshing colour and fragrance! I made these delectable little pastry tartlets a while ago when the tangerine season began. I had left over tangerines from making this fantastic Bitter Orange Marmalade, and the idea for the tartlets and candied tangerines was inspired by a post I saw at Helen’s @ Tartlette. The picture remained in my mind for long. Fortunately with left over tangerines on one particular day, I also had left-over egg yolks!
From where? Where else? No prizes for guessing … from my endless mac adventures of trying to find those fidgety feet of course, thanks to MacTweets, our other blog! I’ve come a long way with my eggy adventures and ever since The Cooking Ninja introduced me to her MILs Crème Pâtissière, I have had no problems with eggy aromas and left over egg yolks! Steeping vanilla beans into the pastry cream, I’ve used creme patisserie here recently, and now have adapted it for these tartlets.
The pastry is one I use often from Susan @ Food Blogga, which I first used when I got addicted to this Peach-Plum Galette. The pastry recipe is an eggless one I use often for galettes and it is my firm favourite. It gives me a nice crisp pastry, which I find very versatile. The orange sugar recipe can be found here at this Gâteau à l’Orange inspired by the lovely Ilva @ Lucillian, and one of my fave cookbook authors, Alice Medrich.
I love food with connect … as I’ve mentioned often before! A connect with memories, people, cultures, movies, books, whatever, but ‘food without connect’ is meaningless for me. The overall connect is what makes this dessert comforting. It makes me think of my fave food bloggers, my fave flavours, my love/hate relationship with eggs, my favourite pastry crust, colours in food, fruit … so much and more!
Today I connect it to a beautiful person! Lauren of CeliacTeen, a 16 year old food blogger who is amazing as well as inspiring. She writes and thinks from her heart. She wrote a a beautiful and evocative post for the colossal disaster that hit Haiti a few weeks ago, and decided to do something to help. Thus was born A Hand For Haiti!
In her words, to quote a part of her post, …”But I can bake. I can cook. I can ask you. I can talk to some other bloggers. Maybe what we can start a trend. Maybe ten people will listen, and those people will tell another ten, who will tell ten more and eventually it will snowball into enough to help some people. Lots of families and friends.
It may not be big, but an ebook is what I am going to contribute. An ebook from the blogosphere’s favourite recipes. The ones that are made more than any other. The ones that mean home to them.”
Sending her my favourite, currently most loved recipe that makes me feel at home … and one that I’ve put together myself.
Looking at the pictures while editing them, I was struck by something else. The colours in this picture here. White, green and orange … reflective of the colours in our national flag. Woot! So I weave another connect into my post as it is the Indian Republic Day tomorrow!
Orange Patisserie Tartlets with Candied Tangerines
Inspired by Tartlette and The Cooking Ninja
1/2 quantity galette pastry (recipe here)
Method for crust:
Divide the dough into 6 equal parts and roll out to fit tartlet tins.
Bake blind at 180C for 12-15 minutes till light goldenn brown.
Cool completely on racks.
Crème Pâtissière (French Pastry Cream)
Enough for 6 3″ pastry shells
4 egg yolks
400ml milk
1/2 cup orange sugar
1/4 cup vanilla sugar
1 vanilla bean
30gms cornflour
2 tbsps vanilla sugar
1 pinch salt
Method for pastry cream:
Bring the milk, vanilla sugar and a pinch of salt to a gentle boil in a pot.
In the meantime, whisk the egg yolks and orange sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined.
Transfer the whole mixture into a pot, with seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
Once the custard has thickened, take it off the heat, pour it into a clean bowl and let it cool down a bit.
Candied Tangerines:
Adapted from Tartlette
1/2 cup water
1 cup sugar
1 pint fresh tangerines, washed, patted dry, and cut in 1/8 inch thin slices.
In a heavy saucepan, combine the water and sugar and bring to a boil over high heat. Add the tangerines, being careful not to overcrowd your pan. Reduce the heat to a simmer and let the fruit become translucent, about 20-30 minutes. Remove the fruit with a slotted spoon and place it, separating the slices, on a piece of parchment paper or silpat. Use as desired.
Assembling:
Divide the orange pastry cream equally between the tartlet shells, top with candied tangerines and chill.
♥ Thank you for stopping by ♥
Got some thrilling news just tweeted by Meeta @ WFLH…
I made it to ‘A List of the Best 100 Cooking Blogs’. Am totally thrilled to be featured on this wonderful list. Happy also to see so many of my foodie friends there, Meeta included! YAY!!
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Orange Patisserie Tartlets with Candied Tangerines made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community. Congratulations and thanks for being a part of Foodbuzz!
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I love to bake however because of me being a full time student and a full time job at narconon drug and alcohol rehab canter i do not have very much time.
beautiful colours and wow, of your national flag too! Just perfect deeba. How did you edit a grey shot with orange in it? Someone taught me that camera trick once but i forgot it
I'm so into tarts lately..my fav being tarte au citron but anything citrusy to me is a winner x
The only good thing about winter-citrus fruits! Fabulous dessert!
I'm glad I introduced you my MIL's crème pâtissière. It's amazing isn't it. So simple and easy to make. Btw: I love this orange tartlets of yours.
An orange citrusy post yay!.
Congrats Deeba for being featured, you totally deserve it and more congrats for tomorrow Indian Republic Day
Cheers,
Gera
They are gorgeous! What a delightful flavors…
Congrats!
Cheers,
Rosa
I just wish i could grab one of those delicous creamy tarts for dessert tonight.
I think i even will be happy with the smalles one i can see in the pic
Beautiful tarts and gorgeous pictures! Congratulations on making it to the 100 Best list – you are tops on my book as well!
Beautiful tarts! Such wonderful photos and lovely sentiments.
The colours are beautiful here Deeba. Congratulations on being chosen one of the top bloggers as well. That is quite an honour:D
Lauren is great! What a great tribute to her! The tarts look scrumptious. As usual a fabulous post!
Your tarts look like they should be in a painting they are so beautiful!
Amazing, stunning photographs, Deeba! And such wonderful, delicious-sounding recipes. One post, but three recipes! I love your site SO much. I get very happy every time I see that there's a new post. Is it tomorrow now? I'm afraid I can't keep the time straight, but I think it should be Indian Republic Day. So whenever it is, congratulations. Lauren is so inspiring at such a young age. I am very impressed with how the entire food blogger community has rallied behind raising funds to help Haiti in so many ways. BIG congratulations for making it to the List of the Best 100 Cooking Blogs!!! You deserve the recognition. *hugs*
Great tarts Deeba, and how handy to use up all those egg yolks!
Congrats on making the top blog list, well deserved!
I am having deja vu of already having commented on this post but maybe I dreamt it as cannot see my comment above (I did a tweetmeme, maybe that's confused me). I love these tarts, the cream looks delicious and it's fantastic how they are the colours of the Indian flag, it couldn't have worked out better if you'd planned it that way! xx
Looks yummy! Perfect colors of the tricolor
)
Hugs,
Smita
This loook absolutely nice and georgeous pictures!! love the colours Deeba, xx gloria
What utterly gorgeous photos Deeba! The candied tangerines are like sparkly little jewels… Can't you fax a tartlet over so I can have it with my coffee??
Congrats on the Top 100 – it's great to have such good company on the list
Beautiful post and beautiful pictures Deeba, as always. My heart sings when I visit your blog.
Very nice Deeba. The dessert is just full of life.
Wow,Can't take my eyes off the click.:P
Love your photos Deeba. They make me feel like summer in this gloomy winter!
Beautiful lightness. And your tarts look divine. I really have to buy some small tart cases to make these! 
Combine oats, coconut, pumpkin seeds, sesame seeds, and almonds in a large bowl. Place honey, orange juice and rind in sauce pan over a medium -low heat. Sir and cook for 2 to3 minutes or until the honey has melted.
A beautiful recipe. I'm harvesting bushels of tangerines and oranges from my home garden now. What a great use for some of them.
Deeba, just a wonderful tart. You always put together such creative combinations. I love coming to visit your blog – no wonder you made Top 100, well done! You so deserve it.
These look absolutely divine – perfect for a dinner party or picnic. I am SO making these!! Thank you so much for sharing
So beautiful and they look like they just melt in your mouth. MMMM. Thanks for sharing!
They look adorably delicious! And your photos are ALWAYS so beautiful!!!
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