Yield: one 10" tart. CUSTARD: 2 cups fresh-squeezed Sunkist Mandarin juice 1/4 lb. butter 1/4 cup fresh-squeezed Sunkist lemon juice 5 eggs 1 cup sugar 4 Tbsp. cornstarch TART: 1 10" tart shell, baked (pie dough recipe follows) 1 layer of vanilla sponge cake, cut to fit 10" tart shell 24 Sunkist Mandarins, peeled, sectioned, white pith removed 1/4 cup apricot glaze, warm PIE DOUGH: 4 oz. sweet butter 8 oz. vegetable shortening 1/4 cup sugar pinch of ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.