Tangerine Cream Pie

Name: Tangerine Cream Pie
Yield: 8
Ingredients: 3/4 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup cornstarch; 2 tablespoons orange liqueur; 300g frozen puff pastry, thawed; 3 large egg yolks; 2 tangerines, peeled and segmented; Cream topping; 1/4 cup cold water; 2 tablespoons unsalted butter; 12g unflavored gelatin

1
3/4 cup heavy cream
2
1/2 cup grated Parmesan cheese
3
1/4 cup cornstarch
4
2 tablespoons orange liqueur
5
300g frozen puff pastry, thawed
6
3 large egg yolks
7
2 tangerines, peeled and segmented
8
Cream topping
9
1/4 cup cold water
10
2 tablespoons unsalted butter
11
12g unflavored gelatin

Ingredients

1
3/4 cup heavy cream
2
1/2 cup grated Parmesan cheese
3
1/4 cup cornstarch
4
2 tablespoons orange liqueur
5
300g frozen puff pastry, thawed
6
3 large egg yolks
7
2 tangerines, peeled and segmented
8
Cream topping
9
1/4 cup cold water
10
2 tablespoons unsalted butter
11
12g unflavored gelatin

Directions

1
Preheat the oven
2
Roll out the puff pastry to a 14x37cm rectangle
3
Use the remaining dough to cut three strips, each 3cm wide
4
Place them around the edges of the larger piece
5
Poke a hole in the center with a fork and bake for 20 minutes or until golden brown
6
Heat the cream, Parmesan cheese, and cornstarch over medium heat, stirring constantly until thickened
7
Add the egg yolks and continue stirring until warm
8
Remove from heat, add the orange liqueur, and let cool
9
Cream topping
10
Dissolve the gelatin in cold water, then add the butter
11
Let it cool to a consistency like raw egg white
12
Assemble
13
Fill the pastry center with cream and decorate with tangerine segments
14
Let it cool slightly, then top with gelatin cream
15
Refrigerate for 10 minutes before serving.