Tangelo Tarts

Directions

In a food processor mix flour, icing mixture, cardamom and butter until mixture looks like fine breadcrumbs. Add yolk and water and mix until dough comes together into a ball. Remove dough from food processor and knead until smooth. Wrap in glad wrap and place in the fridge. After 30 minutes roll out pastry to 4mm thick, cut into four circles and line four 12cm fluted tart tins (with removable bases) with the pastry. Place tins in fridge and rest dough for 30 minutes. Preheat oven to 200°C. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights. Bake for 10 minutes or until crisp. Remove from oven and reduce temperature to 160°C. In a pouring bowl place cream, tangelo juice, caster sugar and eggs and whisk until combined (do not over-whisk). Pour mixture into the four pastry cases and bake for 35 minutes until just set. Remove from oven and allow to cool for 3 – 4 hours. Once cool, remove tarts from cases and arrange tangelo segments on top in a fan like shape. In a saucepan over low heat, stir caster suger, water and tangelo rind until the sugar dissolves. Bring to the boil and boil without stirring for about 3 minutes, until the sugar starts to change colour. Remove from heat immediately and drizzle over the tangelo segments. Serve.