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.
101 K 4.2/5 (13 reviews)
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Last modified on: February 23th 2014
For 12 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Resting: 2 hours 10 min.
Cooking: 20 min.
All in all: 3 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
Corsican tarts : Stage 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 : Stage 2
Add 100 g butter, 100 g caster sugar and 1 egg.

Stage 3 - 5 min.
Corsican tarts : Stage 3
Knead until smoothly mixed.

Stage 4 - 2 hours
Corsican tarts : Stage 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 : Stage 5
After this resting time, roll out the pastry and line the tart tins or moulds.

Stage 6 - 20 min.
Corsican tarts : Stage 6
Bake the tart cases "blind".

Stage 7 - 10 min.
Corsican tarts : Stage 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 : Stage 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 : Stage 9
Melt 75 g white chocolate in a bain-marie.

Stage 10 - 5 min.
Corsican tarts : Stage 10
Use a brush to coat each pastry case with a thin layer of white chocolate.

Stage 11
Corsican tarts : 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.
Corsican tarts : Stage 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.
Keeping: A few hours in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %370 RDI=40 %110 RDI=20 %2,640 RDI=130 %11,060 RDI: 130 %
Per 100 g2 RDI=1 %40 RDI=3 %10 RDI=2 %260 RDI=10 %1,080 RDI: 10 %
Per piece2 RDI=1 %30 RDI=3 %9 RDI=1 %220 RDI=10 %920 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg
How much will it cost?
  • For 12 pieces : 7.50 €
  • Per piece : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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