Clementine Tarts
Brighten up your dessert table with these stunningly vibrant Clementine Tarts! Featuring a buttery, melt-in-your-mouth shortcrust pastry and a luscious, zesty clementine curd, these mini tarts are a delightful balance of rich creaminess and citrusy freshness. Freshly squeezed clementine juice and grated zest bring bold, natural flavors, while a velvety finish is achieved with a touch of heavy cream. Perfect for holidays, brunches, or any special occasion, these tarts are as elegant as they are irresistibly tangy. Serve them chilled with a dusting of powdered sugar for a sophisticated touch that will leave your guests craving another bite. Perfect for citrus lovers, this recipe is an easy-to-follow highlight of seasonal ingredients and artisanal finesse.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 40 grams Granulated sugar
- 1 pinch Salt
- 2 tablespoons Ice water
- 120 ml Clementine juice (freshly squeezed)
- 1 tablespoon Clementine zest (finely grated)
- 2 Large eggs
- 2 Large egg yolks
- 150 grams Granulated sugar (for curd)
- 85 grams Unsalted butter (cut into small pieces, for curd)
- 2 tablespoons Heavy cream
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
In a food processor, combine the flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough begins to come together.
Turn the dough onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll the chilled dough out to a thickness of about 3mm and cut out circles to fit your tart tins.
Press the dough circles firmly into the tart tins, trim the excess, and prick the base with a fork. Bake blind for 10–12 minutes or until lightly golden. Remove and allow to cool completely.
In a medium bowl, whisk together clementine juice, clementine zest, eggs, egg yolks, and granulated sugar until well combined.
Pour the mixture into a saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens (about 8–10 minutes).
Remove from heat and immediately stir in the butter pieces until fully melted and incorporated.
Strain the curd through a fine-mesh sieve to remove any lumps and ensure smoothness. Stir in the heavy cream for additional richness.
Pour the curd into the cooled tart shells and smooth the surface with a spatula.
Refrigerate the tarts for at least 2 hours to set the curd.
Before serving, optionally dust the tops with powdered sugar for garnish.
Nutrition Facts
Calories |
3259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 208.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 187 mg | 14% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
