Like a fine Moscato wine, this Mandarin Orange Tart dances “trippingly on the tongue” (to quote the Bard) with delicate citrus and honey flavors. The bite from the matcha green tea in the crust is softened with wine and butter, adding another layer of subtle flavor.
Glaze & Garnish:
Blend all ingredients in a food processor. Pack into a lightly greased 9” Springform pie tart pan.
Blend the cream cheese, sugar, coconut flour, White Moscato, vanilla with an electric mixer. Add the eggs, one at a time. Sprinkle in the lemon zest. Mix well. Pour into the pan. Bake at 350 degrees for 35 to 40 minutes. Cool.
Garnish & Glaze:
Vigorously stir cornstarch into a ½ cup of orange juice. Make sure all lumps are dissolved. In a saucepan, bring the sugar and remaining ½ cup of juice to a boil. Pour the cornstarch juice mixture into the saucepan. Add the wine and allow the concoction to thicken. (Allow to boil but do stir regularly.) Drizzle in the corn syrup. Bring to a final boil. Remove from the heat.
When the glaze has cooled, gently dip the Mandarin orange slices into the glaze. Unleash your inner artist and arrange the glazed mikan segments atop the cooled tart. Or create butterflies as pictured.