Custard and caramelised mandarin tart

For the caramelised mandarins:

2 mandarins, sliced across the centre into 5 ml thick slices

120g caster sugar

golden caster sugar, for coating

For the pastry:

225g flour

pinch of salt

140g cold butter, cubed

55g caster sugar

1 egg

For the filling:

8 egg yolks

95g of golden caster sugar

1 vanilla pod, sliced down the middle

1 large strip of mandarin peel

½ tsp ground nutmeg

245ml milk

245ml cream