How to

For the base:

1. Pour all the ingredients into the bowl of the mixer.
2. Using the paddle attachment, knead until the dough starts to pull away from the sides of the bowl. Be careful! Don't knead too long, as the butter should not melt.
3. Wrap the dough in plastic wrap and refrigerate for 2 hours (or longer).

For the mandarin cream:

1. Place all the ingredients in a saucepan and whisk to combine.
2. Place over a medium heat and whisk constantly until the cream thickens.
3. Remove from the heat and add the butter, stirring until melted and incorporated.
4. Cover with plastic wrap so that it rests against the cream to release the air.
5. Allow the cream to cool.

For the final preparation:

1. Roll out the dough between two sheets of parchment paper to form a moderately thick sheet and cut out using a pastry cutter of your choice (8 or 10 cm, depending on how deep you want the tarts to be) and place on a buttered muffin tray.
2. Press the dough to make your tartlets. Prick the pastry with a fork.Place paper muffin cases or cut parchment paper in the appropriate shape and add a few beans to give the necessary weight.
3. Bake in a pre-heated oven (set to fan) at 340 ^oF - 170 ^oC for 10 min. Remove the beans and parchment paper and bake for a further 10 min.
4. When the tarts have cooled, place the mandarin cream on a cornet and fill.
5. If you like, decorate with mandarin spoon sweet and mint leaves.

Note from Greek jar:

If not eaten immediately, place in an airtight container and refrigerate. Consume within 3-4 days.

If you want to create a protective layer and prevent the cakes from losing their crunchiness due to the moisture in the cream, brush them with egg white as soon as they are baked and leave them in the oven for a further 3 min.