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.
84K 4.2/5 based on 13 reviews
Last modified on: February 23th 2014
Keywords for this recipe: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: 1,027 grams
Change measures:
Times for this recipe
Preparation: 52 min.
Resting: 2 hours 10 min.
Cooking: 20 min.
All in all: 3 hours 22 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 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.
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 | 30 10 % | 370 40 % | 110 20 % | 2,640 130 % | 11,060 130 % |
| Per 100 g | 2 1 % | 40 3 % | 10 2 % | 260 10 % | 1,080 10 % |
| Per piece | 2 1 % | 30 3 % | 9 1 % | 220 10 % | 920 10 % |
How much will it cost?
- For 12 pieces : 7.46 €
- Per piece : 0.62 €
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)
Flour
Like these other recipes: Coconut tuiles, Apple and almond cake, Shortcrust pastry (pâte brisée), Elsa's Comtoise galette, Bechamel sauce, ... See them all 194
Chestnut flour
Like these other recipes: Clementines and chestnuts entremet, Cookies of the Camisards, Rolled chestnut and apple brioche, Chestnut cake, Chestnut and hazelnut biscuits, ... See them all 5
Butter
Like these other recipes: Apricot and pistachio clafoutis, Gâteau Breton (Brittany butter cake), Prune Far, Comtoise apple charlotte, Potato gratin, ... See them all 448
Caster sugar
Like these other recipes: Blackberry and almond fondant tart, Sugar syrup, Jelly-style plum jam, Cranachan, Amaretti, ... See them all 349
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