Tangerine Cream Tart

1

Preheat the oven

Unroll the puff pastry and cut a strip 37cm x 14cm

Use the remaining dough to cut three strips 3cm wide, and arrange them on the edges of the larger dough piece

Pierce the center with a fork and bake for 20 minutes or until golden brown

2

In a medium saucepan, combine the heavy cream, sugar, and cornstarch

Whisk constantly over medium heat until thickened

Add the egg yolks and continue whisking until hot

Remove from heat, stir in the orange liqueur, and let cool

Topping

Soak the gelatin in water, whisking rapidly

Heat the mixture in a double boiler until dissolved

Remove, add sugar, and whisk until the consistency of raw egg white

Assembly

Fill the center of the pastry with the cream and decorate with tangerine segments

Let cool slightly, then top with gelatin mixture

Chill in the refrigerator for 10 minutes before serving.