Recipe: Clementine Petal Custard Tart

Name: Clementine Petal Custard Tart
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 6 servings
Ingredients: 520 g de pâte brisée bio ou faite maison; 200 g de sucre semoule; 100 g de farine tamisée type 55; 2 clémentines "corses" épluchées, les tranches passées au beurre et sucre, caramélisées puis débarrassées; 6 œufs entiers bios ou de ferme battus en omelette; 85 cl de lait entier; 25 g de beurre fondu; un trait de cognac ou de mandarine Napoléon; juste une ponte de sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (8 reviews) Desserts

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 6 serv.

Ingredients for 6 servings

Clementine Petal Custard Tart for 6 people:csharp

520 g of organic or homemade shortcrust pastry
200 g of caster sugar
100 g of sifted type 55 flour
2 "Corsican" clementines, peeled, slices glazed with butter and sugar, caramelized, then set aside
6 whole organic or farm eggs, beaten into an omelette
85 cl of whole milk
25 g of melted butter

a splash of cognac or Mandarin Napoleonjust a pinch of salt

Step-by-step directions

1 Roll out your pastry on your tart pan (non-stick) or buttered and floured pan, prick the bottom with a fork, arrange your clementine petals, and let it rest in the fridge for 10 minutes.

2 Preheat your oven to 180°C (th 6).

3 In a large bowl, pour the flour, then the sugar, make a well in the center and add the beaten eggs, a pinch of salt, a splash of cognac, and the melted butter. Mix everything well, and then blend it with your cold milk.

4 Take your pan out of the fridge, then ladle in your mixture, bake it in the middle of the oven for 35 minutes. If it gets too brown, cover it with parchment paper.

Pâte brisée Flan Clémentines confites Dessert Corse