- 2 packages of 3-inch tart shells
- 6 tablespoons unsalted butter
- 1/2 pint heavy cream
- 4 large eggs
- 3 tablespoons sugar
- 1 tablespoon flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- juice of six Louisiana satsumas Glaze
- 1 Louisiana satsuma
- 1 tablespoon cornstarch
- Preheat oven to 325°F.
- Bake tart shells according to package directions. Cool.
- Melt butter in saucepan on medium heat.
- Remove from heat and add cream.
- Return to heat and whisk in eggs and satsuma juice.
- Combine all dry ingredients and add to saucepan, whisking constantly until mixture is the consistency of pudding.
- Stir in vanilla.
- After it cools, pour into tart shells.
- Peel satsumas and separate into pieces.
- Slice each piece lengthwise and arrange in a circle on top of each tart, fanning out from center.
- In a separate sauce pan, heat the juice of one satsuma and add one tablespoon of cornstarch.
- Simmer on medium until mixture thickens to a glaze.
- Brush over the top of tarts.
*Recipe Courtesy of Tom Fitzmorris for Louisiana Cookin’ Magazine