- Ingredients (for 8 people)
- The sweet dough:
250g of flour
Corsican Clementine cream:
125 ml of Corsican Clementine juice
35 ml of liquid cream
3 eggs
20 g of powdered sugar
20 g cornstarch
Recipe steps
- The sweet dough:
Put the flour and butter in a salad bowl and mix with your fingertips until you obtain a sandy consistency. Add the sugar and egg and mix with your fingertips until a dough forms.
Wrap the dough in cling film and reserve it for at least 15 minutes in the refrigerator.
Preheat the oven to 180°C (th.6).
Butter and flour a tart pan.
Flour the work surface and roll out the dough using a rolling pin.
Fill the mold with dough, cover it with a sheet of baking paper and baking balls.
Place in the oven and blind bake for 15 minutes at 180°C.
Remove the sheet of baking paper with the baking balls and continue cooking for 10 minutes at 180°C.
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- Corsican Clementine cream:
Put the liquid cream and the Corsican Clementine juice in a saucepan to boil.
- Meanwhile, whisk the eggs with the sugar until the sugar is well dissolved. Add the starch and mix.
- Pour the still hot juice-cream mixture onto the dough and mix well using a whisk.
Transfer the mixture obtained into the saucepan and heat over high heat, whisking constantly. The preparation should thicken like a custard. Let it boil for 1 minute, whisking constantly so that the cream is well cooked.
- Immediately transfer the mixture into the tart base and set aside the tart in the fridge until completely cooled (approximately 2 hours).
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- The meringue:
Whip the egg whites using a mixer, adding the powdered sugar little by little.
Add the icing sugar in 3 batches, mixing gently using a spatula.
Transfer the meringue onto the cooled tart and spread it evenly using a spatula.
Lightly caramelize the meringue with a kitchen blowtorch or in the oven on the grill position.
Serve immediately.
- Trick :
Make the meringue just before serving so that it remains beautiful and does not fall.
