Tangy Tangerine Tart

Servings 6 -8
Author Melissa Sperka


  • For the crust you'll need:
  • 1 1/2 cup vanilla wafer crumbs
  • 1/3 cup sliced almonds roughly broken
  • 4 Tbsp granulated sugar
  • 5 Tbsp butter melted
  • 1/8 tsp salt
  • For the filling:
  • 3 large egg yolks
  • 2 Tbsp granulated sugar
  • 1/2 cup fresh tangerine juice
  • 1 [14] oz can sweetened condensed milk
  • 2 tsp tangerine zest
  • 1 tsp orange extract
  • 1/2 tsp pure vanilla extract
  • Whipped cream for serving


  • Preheat the oven to 350°F. Lightly butter the bottom and sides of a [9] inch fluted tart pan or spritz with cooking spray. A tart pan with a removable bottom works best.
  • In a small mixing bowl, mix together the ingredients for the crust until combined.
  • Press the mixture firmly onto the bottom and sides of the tart pan.
  • Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
  • In a medium size mixing bowl using a hand mixer, whip together 3 large egg yolks and 2 Tbsp of granulated sugar. Whip for 2-3 minutes until thickened.
  • Add the remaining ingredients and whip for another 2 minutes. Pour the filling into the par-baked crust and return to the oven.
  • Bake at 350°F for an additional 25 minutes or until the center is set when gently shaken.
  • Cool completely before cutting.
  • Serve with a dollop of sweetened fresh whipped cream.
  • Store chilled.