Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita

Name: Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 2 Tbsps brandy; 59 milliliters chilled buttermilk; 0 teaspoons coarse kosher salt; 177 milliliters dark corn syrup; 1 large egg white, beaten to blend; 2 larges egg yolks; 2 larges eggs; 177 milliliters chilled heavy whipping cream; 3 Tbsps (or more) ice water; 6 Medjool dates, slit on 1 side, pits carefully removed; 1 teaspoons salt; 2 Tbsps sugar; 1 tangerine, halved horizontally; 1 teaspoon (packed) finely grated tangerine peel; 6 servings Tangerine Granita; 59 milliliters fresh tangerine juice (from 2 small tangerines or purchased fresh juice); 59 milliliters (1/2 stick) unsalted butter; 473 milliliters boiling water

Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita might be just the hor d'oeuvre you are searching for. This recipe serves 6. One serving contains 619 calories, 9g of protein, and 23g of fat. Head to the store and pick up tangerine juice, tangerine peel, buttermilk, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine 2 cups boiling water, tangerine, and dates in bowl. Cover; chill overnight.

Ingredients you will need

Tangerine

Dates

Water

Equipment you will use

Bowl

Drain dates. Peel each and quarter lengthwise.

Ingredients you will need

Dates

Blend flour, sugar, and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter and process until coarse meal forms.

Ingredients you will need

Butter

Add 3 tablespoons ice water. Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap and chill at least 2 hours and up to 1 day.

Ingredients you will need

Water

Dough

Wrap

Preheat oven to 400°F.

Equipment you will use

Oven

Roll out dough on floured surface to scant 1/8-inch thickness. Using small plate as guide, cut out 6-inch rounds. Gather dough scraps; reroll.

Ingredients you will need

Dough

Roll

Cut out additional rounds for total of

Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides. Trim overhang; press dough to come 1/4 inch above top of pan sides. Freeze crusts in pans 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes.

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Brush hot crusts with some beaten egg white to coat. Cool while preparing filling. Reduce oven temperature to 350°F.

Ingredients you will need

Egg Whites

Equipment you will use

Oven

Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes. Cool butter slightly.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend.

Ingredients you will need

Tangerine Juice

Corn Syrup

Tangerine

Brandy

Sugar

Egg Yolk

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in browned butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Fill prepared crusts completely with filling (some may be left over).

Bake tartlets until filling is set, about 25 minutes. Cool 15 minutes. Push up pan bottoms, releasing pan sides, and cool tarts completely. DO AHEAD Can be made 1 day ahead. Cover tarts; store at room temperature.

Equipment you will use

Oven

Frying Pan

Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form. Refrigerate up to 1 hour.

Ingredients you will need

Buttermilk

Cream

Sugar

Equipment you will use

Whisk

Bowl

Place tartlets on plates. Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream. Spoon tangerine granita into 6 small cups and place alongside.

Ingredients you will need

Whipped Cream