Tartlet with tangerine curd

February 23, 2012  • 

 

Greengrocers in Beirut are flooded with clementines these days. One can also find Seville oranges called bousfeir, which are bitter oranges used for orange blossom water and candied orange rind and jams. This tart is a simple sweet crust with a clementine curd. The curd can be made on its own and keeps for a good ten days in the fridge. This recipe is inspired by one for orange curd.


Clementine  curd: Makes 2 cups (250 ml.)

  • 1 1/2 cups of fresh clementine juice (or tangerine)
  • 4 tbsp of fresh Seville orange juice or lemon juice
  • 3/4 cup of raw sugar (or white sugar)
  • 8 tbsp of unsalted butter
  • 2 large eggs + 4 egg yolks
  • pinch of saffron (optional)
  • 4 drops of red food color (optional)
  • a few candied orange rinds to garnish (optional)
METHOD:
  1. Place the fresh  juice in a small saucepan and bring to a simmer; let it simmer gently for about 12 minutes until the juice has reduced to 1/2 cup. Add the zest and the orange juice (or lemon juice if Seville oranges are not handy) and set the mixture aside until it cools. 
  2. Whisk the eggs, egg yolks and sugar until the mixture is thoroughly combined; add the cooled juice with the zest and, using a wire whisk, stir the mixture continuously over very low heat until it thickens; this should take 5 to 10 minutes. 
  3. When the mixture is thick, run a metal spoon in it and swipe your finger on the spoon to see if it leaves a clean mark. If it does, the custard is ready; add the saffron and stir a few seconds longer to spread it around. If desired, add a few drops of food color and stir away from the heat. 
  4. To get the smoothest texture, pour the curd through a sieve and strain it, pressing on it with a large spatula; the zest and saffron threads (if using) will stay behind and the curd will be as smooth as silk.
To make the crust:
  • 2 cups of flour
  • 1/2 tsp of baking powder
  • dash of salt
  • 1/2 cup of powdered sugar
  • 1 stick of unsalted butter (4 oz or 100 g.)
  • 1 egg
  • 3 or 4 tbsp of whipping cream
METHOD:
  1. Place the flour, baking powder and salt in the bowl of a food processor or mixer. Mix to combine well. Add the butter, cut in small pieces and mix until the flour is coarse. Add the egg and mix and add the cream and mix until the dough is compact and moist. Transfer the dough to a plastic bag and refrigerate at least one hour. When ready to use, soften at room temperature and roll out into a greased and floured pan, and bake for 15 to 20 minutes in a medium-hot oven (350F) until the crust is dry and golden-browned. Cool. 

Comments

25 Comments  •  Comments Feed

  1. john@heneedsfood says:

    Ooh I love this, and I haven’t even tried it! Clementine curd. The name just makes my mouth water. Great recipe!

  2. the indolent cook says:

    Love the idea of clementine curd!

  3. Angie@Angiesrecipes says:

    It looks mouthwatering. Love the rectangular mould.

  4. MyLittleExpatKitchen says:

    I adore clementines, and mandarins, they’re my favorite fruits of winter. This tart looks wonderful, Joumana.
    I love that first photograph!

  5. 5 Star Foodie says:

    Such a decadent tart, the curd looks perfectly delicious!

  6. bergamot says:

    This looks wonderful. I love citrusy flavours.

  7. Jeanne @ CookSister! says:

    Oh look at the colour!! That looks fantastic – citrus fruits are my favourites 🙂

  8. Mariana says:

    Wonderfully colorful and simply delicious! 🙂

  9. Juliana says:

    Joumana, what a great idea making clementine curd…the tart looks delicious and very pretty.
    Hope you are having a great week 🙂

  10. Velva says:

    So very pretty. Although citrus is at its peak now, clementine’s are still a speciality to locate.

    The tart, no doubt is fabulous.

    Velva

  11. T.W. Barritt says:

    I love the idea of a clementine tart – why not? There are all kinds of citrus curds – this is a particularly nice way to experience the flavors of clementines.

  12. Jeannie says:

    Your tart looks so scrumptious, I like the idea of adding saffron for a brighter color, yum!

  13. Alaiyo Kiasi says:

    I love clementines too, and I love the idea of making a tart with them. This is one beautiful dessert, and I am smitten!!!

  14. Banana Wonder says:

    What a glorious tart, and where on earth did you find such cute little mini tart tins?

  15. sare says:

    Ending the orange- clementines seasons, It’s same inTurkiye. We can find lots of kinds of citrus.
    They’re wonderful. I think the curd has sour taste, that’s wonderful for me…

  16. Mercotte says:

    très réussie et très gourmande ta tarte, j’aime bien la forme aussi !

  17. s says:

    i love the food styling/photography. seville oranges are just glorious and this is just the recipe one should use them for. x s

  18. Oui, Chef says:

    Just the words clementine curd took my breath away, then your gorgeous photos stopped my heart. Awesome!

  19. Claudia says:

    We are at the tail end of clementine season. This would be the perfect way to wrap things up – so sweetly.

  20. Devaki says:

    This is one heck of a recipe Joumana – the clementine curd is just BRILLIANT!!! You bring me to my knees with this one and who can resist such a well laid table? LOVE your ideas 🙂

    chow! Devaki@weavethousandflavors

  21. Magic of Spice says:

    That looks fantastic! I just made fresh clementine juice the other day, so delicious! Your beauties look much larger than ours here. I will have to try out this curd as well 🙂

  22. Kathy says:

    Simply gorgeous! I’m sure it was delicious. I have just bookmarked this for the future.

  23. Sandi says:

    Hello…. Perfect timing that i saw this recipe! Since we’re barely at peak of season with clementines (here in California) I was already thinking of baking a citrus dessert for my husband’s work potluck. I would like to know, however, what size tart pan would be the largest that I can make this in? Also, what are the dimensions of the individual tart pans that you are showing….and how many did the recipe make?
    Thank you! Looking forward to many more recipes!
    p.s……I also printed the radish leaf soup… I’ll be making that this week!

    • Joumana says:

      @Sandi: I went looking for the tartlet tins and I could not find them! I can safely say that they are 5″ by 3″ and the recipe will make 12. If you want to use a large pan then the crust should be fine for a 10″ by 15″ baking sheet. Of course it all depends on how thin you roll it! Good luck!
      On the soup, it will also work if you add some cream instead of the yogurt.

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