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.
62,2624.2/5 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours in the fridge.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.
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 : 9.07 $
- Per piece : 0.76 $
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Arlesian Biscuits, Sweet pastry, Hamburgers, Peanut rolls, ... All |
| Chestnut flour: You can check-out other recipes which use it, like for example: Chestnut cake, Rolled chestnut and apple brioche, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Seafood feuillantines, Norwegian tartines, Pavlova, Oaty walnut cake , Noisette butter, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Apricot blancmange, Four quarters, Rum babas, Biscuit de Savoie sponge cake, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.296,835 303.8/5 for 39 ratings 36 min.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.77,1355/5 for 14 ratings 1 hour 1 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.78,8514.5/5 for 2 ratings 1 hour 6 min.
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.51,3924/5 for 20 ratings 23 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.40,6815/5 for 13 ratings 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-31)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question