From: Chef Sandy Ingber, The Oyster Bar, New York City. Yield: 24 servings (two 10" tarts, 12 servings per tart). Sunkist Growers Custard: 2 cups Sunkist® Mandarin juice or Valencia orange juice, freshly squeezed 1/4 cup Sunkist® lemon juice, freshly squeezed 4 oz. butter 5 large eggs 1 cup sugar 1/4 cup cornstarch Tart: 2 baked 10" tart shells 2 sponge cakes 10" by 1/2" layer (optional) approximately 16 ...
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