To the cream
2 1/2 cups of milk (600 ml)
1 cup of coconut milk (240 ml)
1/2 cup of sugar (90 g)
1/3 cup plus 2 tablespoons of cornstarch (50 g)
4 tangerines (1 kg)
To the glaze
1 cup of sugar (180 g)
1/2 cup of orange juice (120 ml)
1/4 cup of orange liqueur (60 ml)
6 nasturtium flowers (for garnish)
To the cream
2 1/2 cups of milk (600 ml)
1 cup of coconut milk (240 ml)
1/2 cup of sugar (90 g)
1/3 cup plus 2 tablespoons of cornstarch (50 g)
4 tangerines (1 kg)
To the glaze
1 cup of sugar (180 g)
1/2 cup of orange juice (120 ml)
1/4 cup of orange liqueur (60 ml)
6 nasturtium flowers (for garnish)
Prepare the cream: In a medium saucepan, bring to low heat the milk, coconut milk, sugar, and cornstarch, stirring constantly until the mixture thickens (about 8 minutes)
Remove from heat and reserve
Peel the tangerines, removing the white skin
Cut three of them into sticks and chop them into pieces
Cut the fourth tangerine into thin slices, about 0.5 cm thick, and use them to line the bottoms of six tartlet molds with a diameter of 8.5 cm
Fill each mold halfway with the cream, distribute the tangerine pieces evenly, and cover with the remaining cream
Chill in the refrigerator until firm (about 2 hours)
Prepare the glaze: In a medium saucepan, bring to high heat the sugar, orange juice, and orange liqueur for about 15 minutes or until it reaches the point of thickened syrup (place a small amount of warm glaze between your finger and thumb; if it forms a resistant thread, it is ready)
Remove from heat, stir in, and let cool (about 10 minutes)
Unmold the tartlets onto individual plates, garnish with nasturtium flowers, and drizzle with cold glaze
Serve immediately
426 calories per serving
