Two-colored tart

published on 31 March, 2018 at 13:51
Ingredients
500g white shortcrust pastry
500g cocoa shortcrust pastry
200g ground almonds
120g butter
120g sugar
80ml mandarin juice
3 egg whites
10g flour
zest of 2 mandarins
 
Method
Whisk the butter and the sugar with an electric mixer, add slightly whipped egg whites and mandarin juice, stir in the flour and ground almonds.
Take the two shortcrust pastry, remove 100 g of pastry from each stick and keep aside
Roll both white shortbread and cocoa in rectangles, overlap the dark rectangle over the white one and roll
Cut into the circles and line the edge of baking form.
Form the bottom with cocoa shortcrust pastry, fill it with tangerine filling and cover with pastry circles
Bake at 200C/390F for 30 minutes. Let it cool completely.
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