Tangerine or Minneola Tart

Preparation

1. Step 1

   Grate the fruit peel on the second-finest blade of a box grater. Then, juice the fruit, yielding 2½ cups of juice.

2. Step 2

   Place ¾ cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white. Over medium heat, bring the liquid just to a simmer. Lower heat slightly, and cook, stirring, for 5 minutes.

3. Step 3

   Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water. Stir in the remaining juice; whisk to combine. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set. This process should take about 20 to 25 minutes.

4. Step 4

   Meanwhile, whip the heavy cream to medium peaks.

5. Step 5

   When the gelatin is firm, beat it slightly with a wire whisk to lighten. Beat in 1½ cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.

6. Step 6

   Smooth into the prepared tart shell, mounding slightly toward the center. Top with additional whipped cream, saving ½ cup for garnish if desired. Sprinkle the reserved teaspoon of zest over the top.

7. Step 7

   Refrigerate for 1 to 2 hours, or until set.