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Author Notes: I made mini tarts with this recipe, but the dough and whipped cream could be used for one full sized tart too! It's a very simple and fresh recipe that uses up a bunch of clementines ('tis the season!). —jessicamclement
- 250 grams all purpose flour
- 1/2 teaspoon sea salt
- 1 tablespoon vegetable oil (a flavourless one like sunflower is a good choice)
- 1-3 tablespoons very cold water
- For the crust, scoop the flour into a large bowl. Make a well in the center, and then add into this well the salt, oil, and butter.
- Using your finger tips, break up the butter into the flour mixture until the tart crust resembles course crumbs.
- Add the very cold water, and using your hands, bring the dough into a ball. (Add a TINY bit more water if your crust doesn't come together.)
- Turn out the dough onto a lightly floured surface and knead once or twice until the dough is well formed into a ball.
- Wrap in plastic wrap and store in the fridge for at least 30 minutes.
- After the dough has chilled, bring it back out onto the floured surface and roll the dough out until about 1 centimetre or 1/2 inch thick. At this point you can also pre-heat your oven to 200 C (400F).
- If you're making one big tart, then you can transfer the dough into a tart pan. If you're making mini tarts, place the tart pan onto the dough and cut out a circle around the pan that's approximately 1 centimeter (1/2 inch) larger than the pan itself. Then, take out the circle of crust and press it into the mini tart pans.
- Place a sheet of parchment over the crust and then top it off with pie baking beans in order to prevent the crust from inflating in the oven. Bake for 18-20 minutes for the mini tarts and approximately 30 minutes for one large tart.
- Allow the tartes to cool and prepare the filling.
Coconut whip cream + clementines
- 425 grams coconut milk (should be 1 large can) from a chilled can
- 1 tablespoon sugar
- 3 clementines, peeled
- 1.5 tablespoons water
- 100 grams bitter orange jam
- To make the whipped cream: the coconut should be chilled (i.e. in a fridge) for a few hours. This allows the cream to solidify at the top of the can. Open the can and scoop out the cream solids from the top.
- In a bowl, whip the cream using an electric beater.
- Add a dollop of the cream to each tart (for the small tartes), or fill in the large tarte.
- Top the tart(s) with clementine slices.
- As a final touch, bring the jam and water to a quick boil. Let the mixture simmer for 5 minutes.
- Brush the jam on top of the tarts.
- This recipe was entered in the contest for Your Best Tart