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.
61,3124.2/5 for 13 ratings
Grade this recipe:

Last modified on: February 23th 2014

For 12 pieces, you will need:

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
52 min.2 hours 10 min.20 min.3 hours 22 min.
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?
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Keeping:

A few hours in the fridge.

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
Energetic valueProteins CarbohydratesFats
2,643 Kcal or 11,066 Kj30 gr373 gr115 gr
132 %12 %35 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
257 Kcal or 1,076 Kj3 gr36 gr11 gr
13 %1 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
220 Kcal or 921 Kj3 gr31 gr10 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Chestnut flourChestnut flour: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Chestnut cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Pogne de Romans, Tomato foccacia, French Family Cake, Almond mug cake for Mary, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Hazelnut and orange cake, Kouign-amann, Chard and potato gratin, Marchand de vin sauce, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Chocolate mousse, Peach and verbena feuilleté, Meringues, Clafoutis "Marie-Antoinette", ... All

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