Ingredients for Clementine Tarts
- All Purpose Flour
- Granulated Sugar
- Clementine
- ½ teaspoon salt (for pastry) + ¼ teaspoon salt (for cream)
- 4 tablespoons (½ stick) unsalted butter (for cream)
- ½ cup cold vegetable shortening
- 1 large egg yolk (for pastry) + 4 large egg yolks (for cream)
- Cold Water
- Egg Yolks
- 2 cups whole milk
- Juice of 3 clementines
- Oranges
- 1 teaspoon vanilla extract
- 3 clementines (for cream) + 3 clementines (for topping)
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How to Make Clementine Tarts
- **Pastry:**
- In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, zest of 1 clementine, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter and ½ cup cold vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk and 2-3 tablespoons ice water.
- Gradually pour the egg yolk mixture into the dry ingredients, stirring briskly until the dough just comes together.
- Add more ice water, 1 tablespoon at a time, if necessary, to form a dough that holds together.
- Form the dough into a ball, flatten slightly, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to slightly less than ¼-inch thickness.
- Use a 3 ½-inch cookie cutter or knife to cut out sixteen rounds.
- Gently press the dough rounds into muffin tins, allowing ½ inch to come up the sides.
- Prick the bottom and sides of each tart shell with a fork.
- Bake in a preheated 400°F (200°C) oven for 8-10 minutes, or until golden brown.
- Remove from the tins and let cool completely on wire racks.
- **Clementine Pastry Cream:**
- In a heavy saucepan, whisk together 4 large egg yolks, 2 cups whole milk, ¾ cup granulated sugar, and ¼ teaspoon salt.
- Whisk in ¼ cup all-purpose flour until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- Stir in the juice and zest of 3 clementines.
- Reduce heat to low and simmer gently, whisking constantly, for 3 minutes.
- Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter, 1 tablespoon Grand Marnier or orange liqueur (optional), and 1 teaspoon vanilla extract.
- Transfer to a heatproof bowl, cover the surface with buttered waxed paper to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour (or up to 1 day).
- **Topping and Assembly:**
- Spoon the chilled clementine pastry cream into the cooled tart shells.
- Refrigerate for up to 2 hours to allow the flavors to meld.
- Peel 3 clementines, remove the thin white membranes, and carefully segment the fruit.
- Place the segments in a sieve to drain any excess juice for about 15 minutes.
- Pat the segments dry and arrange them on top of the pastry cream in each tart.
- Gently heat ½ cup orange marmalade until melted. Strain to remove any solids.
- Brush the strained marmalade lightly over the clementine segments for a glossy finish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
21g
Carbs
6g
