Cooking-ez.com

1,069 easy and fully explained recipes, with 12,956 photos and 77 videos

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.

57,1084.2/5 for 13 ratings

Grade this recipe:

Last modified on: February 23^th 2014

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: 1,027 grams

Change those ingredients for: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
52 min.	2 hours 10 min.	20 min.	3 hours 22 min.

Keeping: 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.

Prepare 1 sheet gelatin.

Sieve 125 g chestnut flour and 125 g flour together into a food-mixer bowl.

Stage 2 - 5 min.

Add 100 g butter, 100 g caster sugar and 1 egg.

Stage 3 - 5 min.

Knead until smoothly mixed.

Stage 4 - 2 hours

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.

After this resting time, roll out the pastry and line the tart tins or moulds.

Stage 6 - 20 min.

Bake the tart cases "blind".

Stage 7 - 10 min.

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.

Put the pan to cool by standing it in cold water. Stir from time to time with a whisk.

Stage 9 - 10 min.

Melt 75 g white chocolate in a bain-marie.

Stage 10 - 5 min.

Use a brush to coat each pastry case with a thin layer of white chocolate.

Stage 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.

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
Energetic value	Proteins	Carbohydrates	Fats
2,643 Kcal or 11,066 Kj	30 gr	373 gr	115 gr
132 %	12 %	35 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
257 Kcal or 1,076 Kj	3 gr	36 gr	11 gr
13 %	1 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
220 Kcal or 921 Kj	3 gr	31 gr	10 gr
11 %	1 %	3 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 12 pieces : 7.46 €
Per piece : 0.62 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Natural leaven, Chocolate cake, Bechamel sauce, Coq au vin, ... All
	Chestnut flour: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Chestnut cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, Yeast-based flaky dough (for croissants), New hamburger buns, Lemon tart, Flognarde, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougatine, Confectioner's custard (Crème pâtissière, or French pastry cream), Cooking sugar, Passion fruit jellies, Peach and verbena feuilleté, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
276,489 303.8/5 for 37 ratings 36 min.

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
74,7845/5 for 14 ratings 1 hour 1 min.

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
76,7334/5 for 1 ratings 1 hour 6 min.

Hot chocolate

Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
49,8034/5 for 19 ratings 23 min.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
38,8915/5 for 13 ratings 35 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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.

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.