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Clementine Tartlets

clementine tartlets

Clementine curd tartlets

Recipe by Abbigail Damon

For the topping
200g white chocolate, chopped
100ml Clover Care milk

For the crust
1 ½ cups cake flour
¼ cup + 2 Tbsp almond flour
Pinch of salt
1 egg white
2Tbsp cold Clover Care milk
¼ cup butter, cold and cubed

For the filling
1 cup Clementine juice
½ cup lime juice
¼ cup honey
3 Tbsp cornstarch
3 egg yolks, beaten
5 Tbsp butter, cubed

To make:
Place the chocolate in a bowl. Heat the milk in a saucepan or microwave for 3 minutes until hot. Pour over the chocolate and allow to stand for 2 minutes before stirring until smooth. Place into a piping bag and set aside.
Add the flours and salt to a food processor. In a small bowl whisk together the egg whites and milk. Add the butter to the flour and pulse until it resembles fine bread crumbs. Stream in the egg mixture until a ball of dough forms. Turn the dough out onto a surface and form into a disc. Roll the dough put between two pieces of baking paper to about 1cm thick. Refrigerate for 30 minutes.
Using a 8cm round cooking cutter, cut discs out of the dough and line 4-5 round tartlet pans. Use a fork to dock the pastry and blind bake for 10 minutes. Remove the baking beans and bake for another 8-10 minutes until cooked and golden brown.
While the dough is resting combine the clementine juice, lime juice,  honey and cornstarch in a sauce pan. Heat over medium heat until the mixture thickens.  In a medium bowl add the beaten eggs and very slowly stream in half of the hot clementine mixture while whisking quickly. Return the egg mixture to the saucepan and cook for about 2 minutes stirring constantly until the curd thickens and egg is cooked out. Remove from the heat and beat in the butter.
Spoon into the baked tart cases and pipe the chocolate ganache over, garnish with mint and clementine zest.

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