• Shortcrust pastry
• Tango cream
• Tangor Jelly
• Italian Meringue

Shortbread by hand all the tempered ingredients except the egg. Add the egg once
all the ingredients are well shortbreaded. Mix the minimum. For best use,
refrigerate the dough overnight.

Other process:
Put all the ingredients in a blender and stir the minimum.
Spread between two pieces of parchment paper and refrigerate.

Boil the butter, zest, juice. Add the egg, sugar and cornflour mixture.
Boil for two to three minutes. Empty on the bottoms that have been cooked beforehand at
160°C. Return to the oven until boiling. Remove from the oven and leave to cool.

Heat the juice, add the sugar and pectin mixture. Boil for 2 minutes.
Add the glaze.

Line the tarts to 3 mm. Bake at 160°C. Empty the tangor cream while still hot to 3/4 of the filling. When they first boil in the oven, take them out and put them in the fridge.
Pour over the jelly and refrigerate.
Make the meringue. Decorate the tart and bake the meringue in a hot oven at 220/250°C for 2 to 3 minutes. Cool and then decorate with Tangor jelly tips.