Sweet salad with homemade cookies and tangerines

Ingredients:

Pudding

• 6 tablespoons of granulated sugar
• 3 tbsp. premium flour
• 1/4 teaspoon coarse salt
• 3 large egg yolks
• 1.5 cups heavy whipping cream
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Cookie

• 1 cup premium flour + extra for dusting
• 0.5 cup powdered sugar
• 0.5 tsp coarse salt
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 110 g chilled butter, diced
• 3/4 tbsp. semi-sweet chocolate granules

Assembly

• 1.5 cups heavy whipping cream
• 1/4 cup powdered sugar
• Two 300g jars of canned mandarin slices
• Sprinkles for decoration, optional

Preparation:

1. Pudding:
   
   In a medium saucepan, combine the granulated sugar, flour, and salt. Stir in the egg yolks, then the cream. Heat over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatproof bowl, and cover with plastic wrap, placing it directly on the surface of the pudding. Refrigerate until completely set, about 1 hour or overnight.
2. Cookie:
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, powdered sugar, and salt. Mixing on low speed, add the vanilla and almond extracts, then gradually add the butter.
3. Knead the dough, gradually increasing the mixer speed until you're sure the flour won't fly everywhere. Divide the dough in half, form into disks, wrap each disk in plastic wrap, and refrigerate for 30 minutes or overnight. If you're short on time, you can skip this step.
4. Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
5. On a floured work surface, roll out the dough to a thickness of 0.3-0.5 cm. Using a 5 cm round cookie cutter, cut circles from the dough, then using a large piping tip, cut a 1 cm hole in the center of each cookie. Gather up any scraps, re-roll, and cut out more circles if necessary.
6. Place cookies on baking sheets, spacing them 2.5 cm apart. Bake until they begin to brown around the edges (start checking after 12 minutes). Let cool on the baking sheets.
7. Meanwhile, melt the chocolate in a double boiler or microwave in 30-second intervals, stirring occasionally. Let it cool slightly, then pour into a pastry bag. Snip the tip of the bag and pipe 4 thick chocolate stripes onto each cookie. Let the chocolate set at room temperature or in the refrigerator.
8. Assembly:
   
   Using a mixer, beat the cream with the powdered sugar until stiff peaks form. Combine the whipped cream in a large bowl with the pudding mixture. Crush the cookies by hand or in a bag with a rolling pin (reserve 6-8 whole cookies for serving) and fold them into the pudding.
9. Drain the tangerines and stir them into the pudding, setting aside some for serving. Top with the remaining cookies, tangerine slices, and sprinkle with confetti. Refrigerate until ready to serve.