Steps

1. In a bowl, add 100g all-purpose flour and 3g baking powder. Sift them beforehand.
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2. In another bowl, combine 7g granulated sugar, a pinch of salt, and 20g unsweetened yogurt. Mix well.
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3. Add 30g vegetable oil and mix until thickened.
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4. Add the sifted dry ingredients and gently fold with a rubber spatula, being careful not to overmix.
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5. Once the ingredients are hydrated and start clumping, gently press the dough together with the spatula to form a cohesive ball.
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6. Transfer the dough onto a clean surface and shape it into a flat circle. Place it on a sheet of parchment paper.
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7. On the parchment paper, use your palms and fingertips to press and stretch the dough into a 17cm circle.
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8. The edges may crack. Pinch together any broken pieces and continue to shape it into a round form. (This is the key!) Ensure the dough is well-formed to prevent cracking during baking.
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9. Once shaped, prick the dough several times with a fork.
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10. Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes. Once baked, let it cool completely.
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11. In a separate bowl, gradually add 80ml milk to 10g all-purpose flour, mixing to avoid lumps.
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12. Crack in 1 egg and add 30g granulated sugar. Whisk to combine.
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13. Combine all ingredients and microwave on 600W for 1 minute 30 seconds. Remove, stir well, and microwave for another 45 seconds.
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14. After microwaving, stir until smooth and creamy.
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15. Transfer to a shallow dish or bowl. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
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16. Peel the mandarin oranges and separate them into individual segments.
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17. In 1 liter of boiling water, add the mandarin orange segments and 1 tsp baking soda. Stir gently and simmer over low heat. (Be careful!) This mixture will foam up considerably.
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18. After about 1 to 1 minute 30 seconds, the skin will start to dissolve and soften due to the baking soda. Turn off the heat.
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19. Drain the oranges and rinse them under cold water to cool. If any skin remains stubborn, make a small cut along the edge with a skewer to help peel it off. (Adjust cooking time!) Over-boiling will cause the oranges to break apart, so monitor closely. If it's your first time, test with 1-2 oranges to get the hang of it before proceeding.
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20. Spread the cooled custard cream evenly over the cooled tart crust.
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21. Once the custard is spread, arrange the peeled mandarin orange segments on top.
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22. Your Mandarin Orange Tart is complete!
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