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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.

66K 13 4.2

Last modified on: February 23^th 2014

Keywords for this recipe:Small tart Clementine Chestnut Corsica

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

Change these quantities to make: 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.

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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.

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 %

% 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 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Chestnut flour: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Chestnut and hazelnut biscuits, Chestnut cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Cramique, Cigarettes Russes (Piroulines), Spring veal sauté , Coconut tuiles, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, Chestnut moelleux, Apple Batter Puddings, Bounty-style tart for Alison, Parcels of fish fillet in spinach, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Cranachan, Chocolate mousse with hazelnuts, Caramelised apple custards, Stewed apricots, ... All

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