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.
42,5164.2/5
Last modified on: February 23th 2014
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: 1,037 grams
How long does it take?
| 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?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Prepare 1 sheet gelatin. Sieve 125 g chestnut flour and 125 g flour together into a food-mixer bowl. |
2 min. |
| 2 |  | Add 100 g butter, 100 g caster sugar and 1 egg. | 5 min. |
| 3 |  | Knead until smoothly mixed. | 5 min. |
| 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). | 2 hours |
| 5 |  | After this resting time, roll out the pastry and line the tart tins or moulds. | 10 min. |
| 6 |  | Bake the tart cases "blind". | 20 min. |
| 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. |
10 min. |
| 8 |  | Put the pan to cool by standing it in cold water. Stir from time to time with a whisk. | 10 min. |
| 9 |  | Melt 75 g white chocolate in a bain-marie. | 10 min. |
| 10 |  | Use a brush to coat each pastry case with a thin layer of white chocolate. | 5 min. |
| 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. | |
| 12 |  | To finish, fill the tarts with the clementine jelly and leave to set in the fridge. | 5 min. |
Remarks
You can vary this recipe by using other citrus fruit; lemon, lime, orange, etc.
Nutritional information
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How much will it cost?
For 12 pieces : 7.49 €
Per piece : 0.62 €
Source: Home made.
More recipes?
This recipe use (among others) | Chestnut flour: You can check-out other recipes which use it, like for example: Chestnut cake, Rolled chestnut and apple brioche, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Flognarde, Sesame fried scampi, Boeuf (beef) bourguignon, Sausage mushroom and cheese crumble, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rolls of fish in smoked ham, Prune Far, Sweetcrust pastry (pâte sablée), Caramelised apple pie, Clarified butter, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Rolled chestnut and apple brioche, Nougat, Chestnut cake, Peach and verbena feuilleté, ... All |
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