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.
Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.
63,7714.2/5 for 13 ratings
Grade this recipe: Last modified on: February 23th 2014
For 12 pieces, you will need:
- 0
125 g chestnut flour - 1
125 g flour - 2
100 g butter - 3
100 g caster sugar - 4
1 egg - 5
4 clementines - 6 50 g caster sugar
- 7
1 sheet gelatin - 8
75 g white chocolate - Total weight: 1,027 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 2 min.
Stage 2 - 5 min.
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.
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.
Keeping:
A few hours in the fridge.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 % |
How much will it cost?
- For 12 pieces : 7.46 €
- Per piece : 0.62 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Chestnut flour: You can check-out other recipes which use it, like for example: Chestnut cake, Chestnut and hazelnut biscuits, Rolled chestnut and apple brioche, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Almond tuiles, Tomato tatin, Kouign-amann, Caramelized apple and walnut cake, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Rum babas, Crème caramel, Fresh fruit in sabayon, Peach and verbena feuilleté, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Oaty walnut cake , Turban of sole with langoustines, Ramekins of duchess potatoes, Flognarde, ... All |
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