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