Vanilla Tartlets with tangerine
Put the oven on 180 degrees.
Split the puff pastry in desired size.
Then put it on a tin with greaseproof paper on. Melt butter in a pan and brush the puff pastry.
Dust with icing sugar. Bake the pastry for about 10-14 minutes, let cool.
Pour the Del Monte® mandarins in a colander and let them drain thoroughly. Stir the custard.
Spread the cream on the cold bottoms. Add the Del Monte® mandarins.
Heat jam into a pot so that it becomes runny. Brush marmalade on mandarins.
- 1 puff pastry
- Icing sugar
- Butter for brushing
- 200g Philadelphia cheese
- 2tbsp icing sugar
- 1tbsp vanilla sugar
- Lime peel from 1 lime
- 312g Del Monte® tangerines
- 1dl jam (orange or apricot)