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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