When there are a lot of tangelos on the tangelo tree that all come ripe at once, and you also need to make something for a gathering, you should make tarts.
First you make some tiny little tart shells, using a mini muffin pan.
Then you zest and juice some tangelos and whisk that with some butter and sugar and eggs over a pan of simmering water for about 20 minutes, until it becomes tangelo curd.
You let that chill, then dollop it into the tart shells and then you top that with some meringue, which you hit with a kitchen torch because that makes it fancy.
And then you eat them because yum.
Tis the season for Holidailies.
Whoa! Those look amazing!