Corsican tarts

Step by step recipe:

  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.
  2. 5 min.Corsican tarts : Photo of step #2
    Add 100 g butter, 100 g caster sugar and 1 egg.
  3. 5 min.Corsican tarts : Photo of step #3
    Knead until smoothly mixed.
  4. 2 hoursCorsican 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).
  5. 10 min.Corsican tarts : Photo of step #5
    After this resting time, roll out the pastry and line the tart tins or moulds.
  6. 20 min.Corsican tarts : Photo of step #6
    Bake the tart cases "blind".
  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.
  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.
  9. 10 min.Corsican tarts : Photo of step #9
    Melt 75 g white chocolate in a bain-marie.
  10. 5 min.Corsican tarts : Photo of step #10
    Use a brush to coat each pastry case with a thin layer of white chocolate.
  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.
  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.

Source:

Home made.

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