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.
99 K 4.2/5 (13 reviews)
3 hours 25 min.
Average
36 pieces
9 IngredientsLast modified on: February 23th 2014
For 36 pieces, you will need:
- 1
375 g chestnut flour - 2
375 g flour - 3
300 g butter - 4
300 g caster sugar - 5
3 eggs - 6
12 clementines - 7 150 g caster sugar
- 8
3 sheets gelatin - 9
225 g white chocolate - Total weight: 3,085 grams
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 12 clementines and collect 50 à 60 ml of juice.
Add 150 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 150 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 225 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 1,120 RDI=110 % | 340 RDI=50 % | 7,930 RDI=400 % | 33,190 RDI: 400 % |
| Per 100 g | 2 RDI=1 % | 40 RDI=3 % | 10 RDI=2 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per piece | 2 RDI=1 % | 30 RDI=3 % | 9 RDI=1 % | 220 RDI=10 % | 920 RDI: 10 % |
How much will it cost?
- For 36 pieces : 22.40 €
- 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
Like these other recipes: Chestnut cake, Clementines and chestnuts entremet, Rolled chestnut and apple brioche, Cookies of the Camisards, Chestnut and hazelnut biscuits, ... See them all 5
Flour
Like these other recipes: Nantes Tourton, Little chocolate and hazelnut fondants, Autumn apple and plum crumble pie, Fish fillet with preserved lemons, Caramelized apple "moelleux" cake, ... See them all 204
Butter
Like these other recipes: Gratin of potatoes with morels and yellow wine, Leek and egg frichti, Surprise eggs, Apple and almond gratin, Mushroom duxelles, ... See them all 477
Caster sugar
Like these other recipes: Caramelized apple "moelleux" cake, Caramelised apple pie, Apricot jam with vanilla, Lime confectioner's custard (pastry cream), "Psychedelic" sandwich bread, ... See them all 360
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