Tangerine creme brulee tartelettes: a tangerine pastry cream, baked in cocoa and cardamom shortbread (sable) shells and finished with a little sugar creme brulee crust.
I toppped each tartlet with a knotted candied citrus zest
Tangerine Creme Brulees Tartelettes Recipe:
Kitchen Notes: The dough recipe was enough for four 4 inch fluted tartelettes and four 3 inch straight edged tartelettes, so I would say it makes between 6 to 8 tartelettes depending on your molds. You can replace the tangerine with orange or grapefruit, and leave the Grand Marnier out.
For the cocoa cardamom sable dough:
1 stick (115 gr) butter, at room temperature
3/4 cup (93 gr) powdered sugar
1 large egg
1 1 /2 cups (188gr) flour
1 tablespoon (10 gr) natural cocoa powder
3/4 teaspoon (2gr) ground cardamom
pinch of salt
In a mixer, cream the butter and sugar together until light and fluffy. Add the egg and mix until combined. Add the flour, cocoa, cardamom and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will have extra dough that you can save for another use in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out 8 rounds two inches larger than your pastry rings. Fit the dough inside the rings with your fingertips and trim the edges with a sharp knife. Line the rings with small squares of parchment paper and fill with pie weights or dry beans. Place them on a baking sheet lined with parchment paper and bake at 350F for 10-12 minutes. Let cool.
For the tangerine cream:
2/3 cup (120gr) sugar
3 eggs
6 egg yolks
3 tablespoons (30gr) all purpose flour
1 stick butter (115gr), melted and cooled
2/3 cup (160ml) tangerine juice
grated zest of 2 tangerines
2 tablespoons (20gr) Grand Marnier (optional)
In a large bowl, whisk the sugar, whole eggs and egg yolks until pale. Add the flour and butter and whisk until incorporated. Whisk in the tangerine juice and zest. Place the mixture in a saucepan over medium low heat and cook until thickened about 5-8 minutes, stirring constantly without letting it boil. Remove from the heat and whisk in the Grand Marnier if using. Place a piece of plastic wrap directly on the cream to prevent it from forming a crust while cooling. Let cool to room temperature.
To assemble:
tart shells
tangerine cream
1/4 cup granulated sugar mixed with 1/4 cup packed brown sugar for the brulee crust
tangerine slices and candied tangerine zest
Divide the cream evenly among the shells and refrigerate for 30 minutes. Top each tartelettes with about 1 tablespoon of the sugar mixed and using a blow torch, caramelize the top of the tarts to create a sugar crust. If you do not have a blowtorch, set the tarts on a sheetpan under the broiler and broil them until golden, watching carefully to monitor that the edges don't burn.
Decorate with segments and zest of tangerines.
Candied Tangerines:
1/2 cup (125ml) water
1 cup (100gr) sugar
2 tablespoons (40gr) light corn or glucose syrup
1 pint fresh tangerines, washed, patted dry, and cut in 1/8 inch thin slices
In a heavy saucepan, combine the water, sugar and corn or glucose syrup and bring to a boil over high heat. Let the mixture reach 234F. Add the kumquats, being careful not to overcrowd your pan and let the fruit become translucent, about 8-10 minutes. Remove the fruit with a slotted spoon and place it, separating the slices, on a piece of parchment paper or silpat. Use as desired.
