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Crust:
Combine or process crust ingredients until a soft dough is formed. If a processor is not available, use a pastry blender or two forks.
Roll out dough on a lightly floured surface. Line a 12-inch pan (22 a 24 cm). Prick base with a fork and bake in preheated moderate oven at 350 °F (180 °C) for 20 minutes. Remove from oven and cool.
Filling:
Peel mandarines, remove white membrane and divide in sections. Squeeze or blend some mandarines to obtain 1 1/2 cup juice. Strain. Reserve remaining mandarine sections.
Beat condensed milk with heavy cream. Add cream cheese, continue beating until mixture thickens. Soak gelatine in 1/2 cup mandarine juice 2 minutes and heat until dissolved. Cool and combine gelatine with cheese mixture. Pour mixture into cooked crust. Cool in refrigerator until set.
Place mandarine sections on cold cheese cream arranging them in circles.
Combine mandarine juice with arrowroot and sugar. Heat juice and bring to a boil, stirring constantly until thickened. Pour over mandarines. Cool.
Serve cold. Decorate with chantilly cream if desired.
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