Tartelette à la Crème de Clémentine
A delicate tart featuring a citrusy clémentine cream topped with caramel and toasted almonds.
Ingredients
Dough
- 25.0 g Beurre Doux en Plaquette
- 25.0 g Farine T55
- 6.3 g Sucre Glace
- 0.3 g Sel Fin
- 2.5 g Maizena
- 5.0 ml Jaune d'Oeuf Liquide
- 7.5 ml Eau
Clémentine Filling
- 72.5 g Clémentine (zest and juice)
- 25.0 g Sucre Cristal
- 7.5 g Coulis de Caramel
- 6.3 g Sucre Glace
- 3.8 g Amande Entière (torréfiée)
- 2.5 g Maizena
- 0.3 g Sel Fin
- 1 unit Oeuf Frais Moyen
Instructions
- Prepare the dough by working softened butter with icing sugar, then add sifted flour, salt, and cornstarch. Add egg yolk and water, gather into a ball, chill, then roll out and line tart shells. Bake until golden.
- Extract zest and juice from clementines. Cook juice with sugar and cornstarch, add egg yolk and whole egg, cook until thickened. Off heat, add butter and coulis, then cool.
- Fill tart shells with cooled clementine cream, drizzle with caramel, top with toasted almonds, and dust with icing sugar before serving.
Notes
Ensure to chill the dough properly for best results and toast almonds for added flavor.