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.
90 K 4.2/5 (13 reviews)
3 hours 25 min.
Average
4 pieces
9 IngredientsLast modified on: February 23th 2014
For 4 pieces, you will need:
- 1
1⁄3 cup chestnut flour - 2
1⁄3 cup flour - 3
2 ½ tablespoons butter - 4
2 ½ tablespoons caster sugar - 5
1⁄3 egg - 6
1 clementines - 7 1 ½ tablespoon caster sugar
- 8
1⁄3 sheet gelatin - 9
2 tablespoons white chocolate
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 2 hours 10 min.
Cooking: 20 min.
All in all: 3 hours 25 min.
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.
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 1 clementines and collect 50 à 60 ml of juice.
Add 1 ½ tablespoon 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 1 ½ tablespoon 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 2 tablespoons 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 130 RDI=10 % | 40 RDI=6 % | 930 RDI=50 % | 3,900 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 40 RDI=4 % | 10 RDI=2 % | 260 RDI=10 % | 1,100 RDI: 10 % |
| Per piece | 2 RDI=1 % | 30 RDI=3 % | 9 RDI=2 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 4 pieces : 2.55 €
- 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)
Chestnut flour
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Flour
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Butter
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Caster sugar
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