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Corsican tarts

Name: Corsican tarts
Prep time: 3 h 2 min
Cook time: 20 min
Total time: 3 h 22 min
Yield: 12 pieces
Cuisine: French
Ingredients: 125 g chestnut flour; 125 g flour; 100 g butter; 100 g caster sugar; 1 egg; 4 clementines; 50 g caster sugar; 1 sheet gelatin; 75 g white chocolate

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.

105 K 4.2/5 (13 reviews)428491

Duration

3 hours 25 min.

Difficulty

Average

Last modified on: February 23^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 1,030 grams

Times for this recipe

Preparation

55 min.

Resting

2 hours 10 min.

Cooking

20 min.

All in all

3 hours 25 min.

Preparation 55 min.

Resting 2 hours 10 min.

Cooking 20 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.

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.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=5 %	36 g RDI=14 %	11 g RDI=15 %	257 kcal RDI=13 %	1,077 kJ RDI=13 %
Per piece	2 g RDI=4 %	31 g RDI=12 %	9 g RDI=13 %	220 kcal RDI=11 %	922 kJ RDI=11 %
Whole recipe	30 g RDI=46 %	372 g RDI=141 %	114 g RDI=157 %	2,642 kcal RDI=132 %	11,064 kJ RDI=132 %