Clementine Tarts

Brighten up your dessert table with these stunningly vibrant Clementine Tarts! Featuring a buttery, melt-in-your-mouth shortcrust pastry and a luscious, zesty clementine curd, these mini tarts are a delightful balance of rich creaminess and citrusy freshness. Freshly squeezed clementine juice and grated zest bring bold, natural flavors, while a velvety finish is achieved with a touch of heavy cream. Perfect for holidays, brunches, or any special occasion, these tarts are as elegant as they are irresistibly tangy. Serve them chilled with a dusting of powdered sugar for a sophisticated touch that will leave your guests craving another bite. Perfect for citrus lovers, this recipe is an easy-to-follow highlight of seasonal ingredients and artisanal finesse.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 40 grams Granulated sugar
• 1 pinch Salt
• 2 tablespoons Ice water
• 120 ml Clementine juice (freshly squeezed)
• 1 tablespoon Clementine zest (finely grated)
• 2 Large eggs
• 2 Large egg yolks
• 150 grams Granulated sugar (for curd)
• 85 grams Unsalted butter (cut into small pieces, for curd)
• 2 tablespoons Heavy cream
• 1 tablespoon Powdered sugar (for garnish, optional)

Directions

Step 1

In a food processor, combine the flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, one tablespoon at a time, until the dough begins to come together.

Step 3

Turn the dough onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 180°C (350°F). Roll the chilled dough out to a thickness of about 3mm and cut out circles to fit your tart tins.

Step 5

Press the dough circles firmly into the tart tins, trim the excess, and prick the base with a fork. Bake blind for 10–12 minutes or until lightly golden. Remove and allow to cool completely.

Step 6

In a medium bowl, whisk together clementine juice, clementine zest, eggs, egg yolks, and granulated sugar until well combined.

Step 7

Pour the mixture into a saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens (about 8–10 minutes).

Step 8

Remove from heat and immediately stir in the butter pieces until fully melted and incorporated.

Step 9

Strain the curd through a fine-mesh sieve to remove any lumps and ensure smoothness. Stir in the heavy cream for additional richness.

Step 10

Pour the curd into the cooled tart shells and smooth the surface with a spatula.

Step 11

Refrigerate the tarts for at least 2 hours to set the curd.

Step 12

Before serving, optionally dust the tops with powdered sugar for garnish.

Nutrition Facts

Serving size	(904.6g)

Amount per serving	% Daily Value*
Calories	3259.0

Total Fat 182.3g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat g
Cholesterol 1176.5mg	0%
Sodium 332.4mg	0%
Total Carbohydrate 367.9g	0%
Dietary Fiber 6.2g	0%
Total Sugars 208.5g
Protein 40.6g	0%

Vitamin D 170.6IU	0%
Calcium 186.8mg	0%
Iron 12.5mg	0%
Potassium 671.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 5.0%

Carbs: 44.9%