When it’s cold and dreary outside you long for light and warmth. That is why I decided to do little clementine tartelettes. They have such a lovely colour and remind me of the sun.
I was lucky enough to even have the sun out for a couple of minutes when I took the photo 🌞.
Recipe Clementine Tartelettes
For the base
- 200 g flour
- 1 tsp of baking powder
- 75 g butter
- 75 g sugar
- 1 egg
For the cream
- 100 g whipping cream
- 50 g Mascarpone
- 15 g sugar
- 60 g mixed clementines
- 1 leaf of gelatine
For the garnish
200 g of clementines (can)
For the topping
- 2 tbsp of abricot jam
Mix flour with baking powder and sift in a bowl. Spread butter flakes over it. Add sugar, vanilla and egg. Knead everything vigorously with your hands until a smooth dough is formed. Leave covered for about 1/2 hour in the refrigerator.
Place the dough into little tartelette moulds and bake blind at 170C for about 12 minutes (please verify the Tartelettes are done).
Soften the gelatine in cold water. Melt the gelatine very gently in warmed lemon juice. Please don’t boil the gelatine.
Whip the cream with the sugar and the vanilla. Softly fold in the clementine puree and the gelatine into the whipped cream.
Place the cream into each little Tartelette.
Top with the clementine slices.
Warm the abricot jam and dilute with a bit of water.
Brush the jam over the Tartelettes.
Keep in the fridge but eat at room temperature!
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