Prep time 45 mins Bak­ing time 25 mins Makes 8-10 tartlets

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PAS­TRY 240g cake flour 1/2 cup al­monds 3 tbsp caster sugar 1 tsp clementine rind, freshly grated A pinch of salt 125g cold but­ter, cubed 30-50ml cold water FILL­ING 500ml cream 6 egg yolks 100g caster sugar 1 tsp vanilla essence 1 tsp grated clementine rind 2 clemen­tines, cut into fine slices Caster sugar, for dust­ing

Pre­pare the pas­try. Pre­heat the oven to 180°C. Mix the flour, al­monds, caster sugar and rind, then add the salt. Rub the but­ter into the dry in­gre­di­ents, then add just enough water to bind them into a dough. Knead and shape un­til firm, then cover in cling­film and re­frig­er­ate for about 30 min­utes.

Roll out the pas­try and line 8 to 10 spring­form tart­let tins (de­pend­ing on the size). Blind-bake for about 15 min­utes. To pre­pare the fill­ing, re­duce the oven tem­per­a­ture to 140°C. Heat the cream to just be­low boil­ing point. Cream the egg yolks and caster sugar un­til light and fluffy. Pour the warm cream over the egg mix­ture and whip, then re­turn the mix­ture to the milk saucepan con­tain­ing a lit­tle sim­mer­ing water. Beat un­til slightly thick­ened, then re­move from heat and stir in the vanilla essence and clementine rind. Fill the pas­try cases and bake the tartlets for about 15 min­utes, un­til the fill­ing has set. Al­low to cool. Top each tart­let with a clementine slice, then dust with caster sugar and caramelise the sugar with chef’s blow­torch or un­der the grill el­e­ment of your oven. Serve.

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