Tomatillo tart (Margarita Carrillo)

Bring a little orange juice to a boil in a pan and add the tomatillos.

Add pearl tapioca soaked in hot water, a little orange and lime zest and some sugar.

Cook about 10 minutes, until the tomatillos are translucent and the tapioca thickens the released liquid into a filling.

Halve the tiniest tomatillos and cook them the same way with tapioca, orange, lime zest and sugar, stirring little so they stay intact for garnish.

Fill the tart shells, decorate with walnut halves and the whole tomatillos.

Bake at 350 until a little brown, about 15 minutes.