Clemengold Mandarin Custard Tart with Fresh Fruit

"This custard tart is delicious, pretty and is deceptively easy to put together. It also makes use of my favourite citrus – ClemenGold mandarins! This recipe utilizes the entire fruit, zest, flesh and fruit! I used the Instant Pot Pro Multi-use Pressure Cooker to make this tasty custard and I baked the pastry in the Instant Vortex ClearCook air fryer".

Impress your guests at your next dinner party with this simple and refreshing dessert.
 
Serves 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
 
Ingredients:
For the base
1 roll puff pastry
Flour, to dust the surface
 
For the custard
2 cups milk
6 Tablespoons sugar
Pinch of salt
5 Tablespoons cornstarch
1 Tablespoon vanilla bean paste / extract / 1 vanilla bean pod
4 large egg yolks, plus one extra egg for brushing
100g butter softened
2 ClemenGold mandarins, juiced and zested
 

To serve
2 ClemenGold mandarins, peeled and sliced
Strawberries, hulled and quartered
Gooseberries
Fresh mint
Icing sugar, for dusting
 
Method:
To make the custard, turn the pressure cooker on and set the temperature to high, at 30 minutes. Pour the milk into the pot and add the vanilla bean paste or extract. Bring to a gentle simmer.

In a bowl place the egg yolks, cornstarch and sugar and whisk together. Add the salt. Add the ClemenGold mandarin juice and zest and whisk together until smooth. Slowly pour 1 cup of the hot vanilla milk into the egg mixture, whisking constantly until smooth.

Whisk the egg and milk mixture into the pot until the custard becomes thick and smooth. Remove from heat and push through a sieve to remove any lumps that may have formed and pour into a bowl. Whisk in the butter and cover the surface of the custard with plastic wrap or greaseproof paper to prevent a skin from forming on the custard’s surface. Refrigerate.

Roll the puff pastry out and cut into a 15 x 20cm rectangle. Cut four 2cm thick strips out of the remaining puff pastry, brush the edges with the extra egg and place the pastry strips down.

Place this pastry rectangle onto a sheet of greaseproof paper and brush the entire pastry with egg.

Turn on the air fryer and set the temperature to 190C for 10 minutes. Bake the puff pastry until golden and puffy. Remove from air fryer and place onto a serving plate. Take the custard out of the fridge and whisk to smooth it, and slather onto the puff pastry. Top with the ClemenGold mandarin slices and the strawberries and gooseberries, decorate with mint and dust with icing sugar. Serve right away.