Clementine Tarts
Submitted by Bees Knees Kitchen on December 12, 2010 - 11:41am
(4 votes)
Servings:
Makes 16 tarts, with a 2.5 inch or 6 cm cookie cutterWhat is more lovely than the citrus smell of clementines! This beautiful winter fruit has an intense pure flavor and scent. So with much creativity I give you my winter dessert spectacular, Clementine Tarts with Clementine Ginger Cream on top of Citrus Macaroon Cookies!
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Ingredients:
Clementine Ginger Cream:
* 1 c Clementine segments
* 1 tsp grated fresh Ginger
* 1/2 c Cashews
* 1/2 tsp
Lime Juice
* 1 tbls Coconut Oil, melted
In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger. Add the rest of the ingredients and blend until completely smooth. Empty into a small bowl, cover with plastic wrap and let set in the fridge.
Citrus Macaroon Cookies:
* 1 1/4 c dried shaved Coconut
* 1 tsp Clementine & Lime zest
* 1/3 c ground
Cashews
* 1 tsp Lime Juice
* 3 tbls Agave Nectar
* 2 tbls Coconut Oil
In a medium size bowl mix the coconut, cashews and zest together with a spatula. Add the rest of the ingredients and continue blending until completely incorporated. Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top. Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick. You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface. Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough. Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min. Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula. Set on another wax paper and set back in the fridge until just about to serve. With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie. Place the remaining cookies with the other in the freezer.
To assemble:
* 5-6 Clementines
Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter. Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top. Serve and enjoy immediately!
8 reponses to "Clementine Tarts"
1. these are very nice :) i made
these are very nice :) i made them by pressing the dough into muffin tins and freezing them, and then filling them with the cream and clementines. the citrus-ness of this recipe is what makes it :) it's a very bright, sunny flavor- perfect for winter days :)
this would go nice with a cup of Keenum tea or hot mulled cranberry juice, maybe blended with Earl Grey.
2. These are so good! Yummy
These are so good! Yummy wintertime treat. Thanks BKK!
3. I just made these and they
I just made these and they are AMAZING!! I incorporated the advice posted by vegnyc about grinding the cashews alone into a fairly fine ground. I was actually pleasantly suprised how fluffy and creamy the topping was when I brought it out of the fridge. Absolute perfection. I followed the recipe precisely and these little tarts are sooo DELICIOUS! You will love them. Go make them right now!! Thank you so much Bees Knees.
4. I can't wait to try these!
I can't wait to try these!
5. This recipe is unbelievably
This recipe is unbelievably fantastic!! I just made it an hour ago - exactly as written. Its a bit labor intensive so allow for about 45 mins for the first time you make them. Also, here are some suggestions to make life easier
- remember to put the base in the freezer when you've rolled in onto the parchment paper before you cut them. I cookie-cuttered them first and they felt apart a little - no biggie though
- for the cream, grind the cashews ALONE FIRST in order to get as small as possible coz if you blend it with the other ingredients the blender/food processor just can't get the cashews smooth enough and you have slight chunks - delicious but a little chunkier than you'd want
- may i suggest using oranges for the recipe and using tangerines for the garnish? its really cumbersome to segment tiny slippery tangerine segments! does that make me lazy?! haha
- don't omit the ginger - i was considerng it since i didn't want it gingery, but don't worry it doesn't overpower it at all, its really nice and subtle and adds an extra dimension of taste.
You MUST make these, the'yre absolutely fantastic. The creator of these is a culinary genius!
6. YAY! I can't wait to try
YAY! I can't wait to try these and the lemon cookies on this site (except made with tangerines). I have a tree in my backyard that produces so many this season thanks to vermicomposting!
Thanks for this recipe!
7. They look yummy !!!!! Can't
They look yummy !!!!! Can't wait to try this recipe. Thank for posting !!!!
8. These look beautiful and
These look beautiful and delicious. I am anxious to try them. Thanks for sharing!