The tricky thing with scaling recipes down is usually the eggs. Lots of recipes still make enough to feed half a football team if you scale them down to the 1 egg mark – I mean, you can work with half an egg, but then you have the other half sitting in your fridge for ages. I recently got these cute little tartlet pans (thank you, mum!) and I’ve been wanting to do some tarts for one, but as far as the dough for said mini tarts goes, you’re stuck with the egg dilemma again. The trick to solving it? Working with halves in the dough while making a filling that also requires egg.
This recipe makes the perfect amount of dough for my little pans, and I’m just going to take a wild guess that it should be alright for most other tartlet pans as well. I originally made this using only the smooth orange filling (which is what the recipe this is based on is), and while it was nice it seemed a bit bland and just not overly exciting. So I dressed it up a little while also getting rid of some leftovers – namely mandarin oranges (yup, still the same ones that made me bake this cake) as well as shredded coconut. The result was a great success (if I may say so myself) – a nice, slightly tropical tea time treat. Perfect for having a friend over or just for yourself. (Sharing is greatly overrated.)
For the dough:
50g (6 1/2 tbsp) flour
15g (1 tbsp) sugar
pinch of salt
1/2 egg yolk (you’ll use the rest of the egg later)
25g (5 tsp) butter
For the filling:
1 egg (minus half the egg yolk)
15g (1 tbsp) sugar
55g (1/4 cup minus 1 tsp) sour cream
1/3 tbsp corn starch
1/4 tsp orange zest (optional)
For the streusel:
10g (4 tsp) flour
5g (1 tsp) sugar
8g (1/2 tbsp) butter
5g (2 1/2 tsp) shredded coconut
1. Sift the flour into a bowl and make a little indent in the middle. Put the half egg yolk, sugar and salt in. Cut the butter into little pieces and spread around the egg. Knead everything into a smooth dough. (I use a pastry blender which works pretty well, I’m sure you could do it just as well with a food processor.) If you feel like your dough is too crumbly to work with, add a tiny bit of milk. Wrap the dough up and chill for 30 minutes.
2. Preheat your oven to 200°C (390°F). Roll out your dough to be round and a little bigger than the bottom of your greased tartlet pan. Transfer it to your pan and prick the base a few times with a fork. Put some baking paper on your dough and fill it with beans (or whatever else you have laying around – loose change also works) to weigh it down. Bake for 10 minutes.
3. For the filling, mix the rest of your egg with the sugar. Mix in sour cream and corn starch. Add juice from one mandarin as well as optional orange zest and mix together.
4. For the streusel knead flour, sugar, butter and coconut together until small crumbs form.
5. Peel the other mandarin, separate into segments and distribute them on the dough (once it’s done baking). Pour the filling on top (carefully). Top with streusel mix.
6. Turn the oven down to 140°C (285°F) and bake for 25 minutes. During the last 5 minutes, turn the temperature up to 180°C (355°F) to make sure the streusel topping gets a nice golden colour.