Corsican tarts

A recipe from cooking-ez.com

For 12 pieces, you will need:

• 1 125 g chestnut flour
• 2 125 g flour
• 3 100 g butter
• 4 100 g caster sugar
• 5 1 egg
• 6 4 clementines
• 7 50 g caster sugar
• 8 1 sheet gelatin
• 9 75 g white chocolate
• Total weight: 1,030 grams

Times:

Preparation	Resting	Cooking	Start to finish
55 min.	2 hours 10 min.	20 min.	3 hours 25 min.

Step by step recipe

• 1: Prepare 1 sheet gelatin.
  Sieve 125 g chestnut flour and 125 g flour together into a food-mixer bowl.
• 2: Add 100 g butter, 100 g caster sugar and 1 egg.
• 3: Knead until smoothly mixed.
• 4: Gather the pastry into a flat cake, wrap in plastic film and refrigerate for at least 2 hours (it is easy to make this pastry the day before you want to use it).
• 5: After this resting time, roll out the pastry and line the tart tins or moulds.
• 6: Bake the tart cases "blind".
• 7: Squeeze 4 clementines and collect 50 à 60 ml of juice.
  Add 50 g caster sugar and melt the sugar over low heat.
  Be careful not to let it boil; the clementine juice should be just hot, around 122°F (50°C). Use a thermometer to be sure.
  Add the gelatin and mix in thoroughly.
• 8: Put the pan to cool by standing it in cold water. Stir from time to time with a whisk.
• 9: Melt 75 g white chocolate in a bain-marie.
• 10: Use a brush to coat each pastry case with a thin layer of white chocolate.
• 11: This will keep the pastry crisp by stopping the clementine jelly soaking into it. The white chocolate will barely affect the flavour, if at all.
• 12: To finish, fill the tarts with the clementine jelly and leave to set in the fridge.

Remarks

You can vary this recipe by using other citrus fruit; lemon, lime, orange, etc.

---