So I got these tangerines that are annoyingly called Cuties. I like them (my mom LOVED them) and they are easy to peel. Except this batch is not. And they are smaller than usual and really difficult to peel. The idea of picking off all these little bits of peel for a tiny tangerine was not at all what I had in mind.
Problem solver, or creator, that I am depending on one’s point of view, I decided to juice them and make something on the order of key lime pie. I felt that a graham cracker crust was not quite appropriate and I had some leftover cookie dough. Hm, I thought, that’ll be good. I’ll make tartlets. I’m always up for a tartlet. (eye rolling emoji)
The problem with cookie dough though is that it slumps when you bake it. A lot of dough does this when it is baked in a pie pan so one must blind bake first. This is a pretty common issue and requires filling the unbaked pie crust with something heavy-ish to prevent this from happening. And as it unsurprisingly turns out I have pie weights created for just such an endeavor.
OK, fast forward to the tartlet pie weight slump prevention procedure. What a palaver. But despite it being a “process” it actually worked unlike many of my other harebrained exploits and I was able to fill them and bake them.
I topped them with cream cheese whipped with tangerine rind, vanilla and powdered sugar. Were they as good as key lime pie? I don’t think so. Did they taste like Creamsicles as I’d envisaged? Not really. But they were totally delicious nonetheless.