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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.
101 K 4.2/5 (13 reviews)
3 hours 25 min.
Average
7.50 €
12 pieces
9 IngredientsLast 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: 1,030 grams
Times for this recipe
Preparation: 55 min.
Resting: 2 hours 10 min.
Cooking: 20 min.
All in all: 3 hours 25 min.
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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 RDI=10 % | 370 RDI=40 % | 110 RDI=20 % | 2,640 RDI=130 % | 11,060 RDI: 130 % |
| 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 12 pieces : 7.50 €
- Per piece : 0.65 €
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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: Saucipain, Strawberry and rhubarb crumble, Toasted-flour biscuits, Choux pastry (pâte à choux), Cod loin with saffron, ... See them all 205
Chestnut flour
Like these other recipes: Chestnut cake, Rolled chestnut and apple brioche, Clementines and chestnuts entremet, Cookies of the Camisards, Chestnut and hazelnut biscuits, ... See them all 5
Butter
Like these other recipes: Canadian apple crumble, How to prevent butter burning during cooking, Cheese Soufflé, Salmon chard rolls, Green beans with feta cream and basil, ... See them all 479
Caster sugar
Like these other recipes: Kouign-amann brioche, Half-cooked chocolate cake with raspberry coulis, Warm apple feuillantines, Invisible apple cake, Rhubarb tart, ... See them all 362
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