Cream Tartlets have an extraordinary taste and aroma, they are small orange shortcrust pastry pies filled with tangerine cream. Great as a dessert or to conclude a meal, but especially perfect for parties and buffets. They are very easy to make, and if desired, the tangerine cream can be replaced with other fillings. Here are some delicious creams you can use as filling.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 346.55 (Kcal)
- Carbohydrates 46.43 (g) of which sugars 23.20 (g)
- Proteins 7.06 (g)
- Fat 16.19 (g) of which saturated 7.17 (g)of which unsaturated 8.11 (g)
- Fibers 1.14 (g)
- Sodium 321.60 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 3 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter (cold from the fridge)
- 1 orange (zest grated + juice)
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 4 egg yolks
- 1/2 cup sugar
- 7 oz tangerine juice (untreated mandarins or clementines)
- 7 oz milk
- 4 mandarins (untreated zest grated)
- 3/4 cup pine nuts (decorate)
- to taste powdered sugar (decorate)
Tools
- 16 Cupcake Liners
- 1 Muffin Tray
- 1 Cookie Cutter
Preparation
Recipe for about 16 tartlets:
To prepare the tartlets, start by making the orange shortcrust pastry, here is the recipe.
After letting the dough rest for at least half an hour, roll it out to a thickness of 0.2 inches and cut out shells with a cutter. Instead of using standard tart molds, I used a muffin tin lined with standard cupcake liners. This way, I obtained a much smaller size, just like the classic tartlet.
After placing the pastry in the liners, prick the bottom of each tartlet with a fork. Put the tray in the fridge and meanwhile prepare the tangerine cream, here is the recipe.
Remove the tray with the pastry from the fridge and pour the tangerine custard cream into the shortcrust shells, then decorate with pine nuts. Bake in a preheated oven at 350°F for about 20/25 minutes. Remember that the baking time is indicative, so always adjust according to your oven. Take them out of the oven and let them cool; before serving, sprinkle with powdered sugar and enjoy your treat!
Cream Tartlets Advice
If desired, the tartlets can also be filled after being baked empty, simply by baking the pastry with parchment paper and dried beans inside each one. Bake in the oven for 15 minutes, remove paper and beans, and bake for another 5 minutes until lightly golden. Let them cool and fill with tangerine custard cream. Remember, after baking the tartlets empty, the beans can only be reused for baking pastry.
Can orange shortcrust pastry for tartlets also be used to make a pie?
Yes, orange shortcrust pastry can be used to make pies, cookies, and crumbles.
