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Candied Clementine and Vanilla Bean Tart


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Tart Dough
8 oz.230 g cold butter
2 egg yolks
1 oz.28 g powdered sugar
2 tablespoons2 tablespoons heavy cream
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon1/4 teaspoon kosher salt
2 cups230 g cake flour

Créme Fraiche
2 cups470 ml heavy cream
2 tablespoons2 tablespoons buttermilk
3/4 cup150 g sugar
2 teaspoons2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Candied Clementines
3 clementines
4 cups950 ml boiling water
1 1/2 cups300 g sugar
1 cup240 ml water

For the créme fraiche:
Heat cream to 110 degrees F43 degrees C. and stir in buttermilk. Put mixture in a glass container, cover and leave in a warm place (75 degrees F24 degrees C to 90 degrees F32 degrees C) for 24-36 hours until thick; stir in sugar and vanilla bean paste and refrigerate until well chilled. Whip until soft peaks are formed. Reserve.

For the tart dough:
Process butter, sugar, egg yolks, cream, vanilla and salt in a food processor until smooth. Add flour and pulse until dough comes together, turn dough out of processor and flatten into a disc. Wrap dough in plastic and refrigerate for at least 2 hours. Roll dough out into 1/4 inch0.6 cm thickness, and place in a buttered tart pan. Freeze for 1 hour. Bake frozen 17 minutes at 350 degrees F180 degrees C.

For the clementines:
Plunge the clementines into boiling water for 30 seconds to remove any wax or preservatives from the peel. Drain and rinse the clementines with cold water. Slice into 1/8 inch0.3 cm thick slices. Combine the sugar, water and orange slices in a heavy-bottomed saucepan; cover and simmer until orange slices are translucent, about 25-30 minutes. Strain orange slices and reserve the syrup.

To assemble:
Fill the tart shell with the créme fraiche, layer the candied clementines around the tart, starting at the outer edge and working in toward the center. Use the orange syrup as a sauce to accompany the individual slices of the candied clementine tart.

Serves 8

Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste and Pure Vanilla Extract in place of Madagascar Bourbon Pure Vanilla Extract to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste and Pure Vanilla Extract.


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