Clementine Petal Custard Tart
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
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 Napoleon
- just a pinch of salt
Progression
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.
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.
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