Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Corsican tarts

Corsican tarts

Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines.

Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.

42,5594.2/5

Grade this recipe :

Last modified on: February 23th 2014

For 12 pieces, you will need:

How long does it take?

PreparationRestingCookingStart to finish
52 min.2 hours 10 min.20 min.3 hours 22 min.
Preservation: A few hours in the fridge
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
2 min.
Corsican tarts : Photo of step #1 Prepare 1 sheet gelatin.

Sieve 125 g chestnut flour and 125 g flour together into a food-mixer bowl.
Stage 2
5 min.
Corsican tarts : Photo of step #2 Add 100 g butter, 100 g caster sugar and 1 egg.
Stage 3
5 min.
Corsican tarts : Photo of step #3 Knead until smoothly mixed.
Stage 4
2 hours
Corsican tarts : Photo of step #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).
Stage 5
10 min.
Corsican tarts : Photo of step #5 After this resting time, roll out the pastry and line the tart tins or moulds.
Stage 6
20 min.
Corsican tarts : Photo of step #6 Bake the tart cases "blind".
Stage 7
10 min.
Corsican tarts : Photo of step #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.
Stage 8
10 min.
Corsican tarts : Photo of step #8 Put the pan to cool by standing it in cold water. Stir from time to time with a whisk.
Stage 9
10 min.
Corsican tarts : Photo of step #9 Melt 75 g white chocolate in a bain-marie.
Stage 10
5 min.
Corsican tarts : Photo of step #10 Use a brush to coat each pastry case with a thin layer of white chocolate.
Stage 11
Corsican tarts : Photo of step #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.
Stage 12
5 min.
Corsican tarts : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
266632 gr373 gr117 gr
133 %12 %35 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
2573 gr36 gr11 gr
13 %1 %3 %2 %
Per piece
CaloriesProteins CarbohydratesFats
2222 gr31 gr9 gr
11 %1 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 12 pieces : 7.49 €
Per piece : 0.62 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Chestnut flourChestnut flour: You can check-out other recipes which use it, like for example: Chestnut cake, Rolled chestnut and apple brioche, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Rabbit civet "à la normande", Chocolate eclairs, How to seal a terrine or casserole dish, Almond tuiles, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Elsa's Comtoise galette, Nanou's chocolate cake, Bounty-style tart for Alison, Home-made terrine of foie gras, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Butter cream, Brioche dough, Loaf for "les filles'", How to cook rice in rice-cooker, ... All

visitors have also looked at

Pear tart with almond cream
Pear tart with almond cream
Finger biscuits
Finger biscuits
Macarons (the original French macaroons)
Macarons (the original French macaroons)
Bouquet garni
Bouquet garni
Tartiflette
Tartiflette

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page