Serves: 50 squaresFor the crust:
1) Meanwhile, melt the jelly in the microwave until soft enough to spread, about one minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another ten minutes. Cool crust completely on a wire rack, one hour.
2) Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
3) Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least one hour or overnight before cutting.
4) Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 3-cm squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve.
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