Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita Recipe

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Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita
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Ingredients
22
Count
Nutrition
594
Calories
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Ingredients:

Directions:

  1. For topping: Combine 2 cups boiling water, tangerine, and dates in bowl. Cover; chill overnight. Drain dates. Peel each and quarter lengthwise.
  2. For crust: Blend flour, sugar, and salt in processor. Add butter and process until coarse meal forms. 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.
  3. Preheat oven to 400°F. 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. Cut out additional rounds for total of 6. 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.
  4. Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes. Remove from oven. Brush hot crusts with some beaten egg white to coat. Cool while preparing filling. Reduce oven temperature to 350°F.
  5. For filling: Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes. Cool butter slightly. Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend. Whisk in browned butter.
  6. 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.
  7. For buttermilk whipped cream: Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form. Refrigerate up to 1 hour.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 594.11 Kcal (2487 kJ)
Calories from fat 222.81 Kcal
% Daily Value*
Total Fat 24.76g 38%
Cholesterol 186.31mg 62%
Sodium 388.89mg 16%
Potassium 336.25mg 7%
Total Carbs 85.48g 28%
Sugars 58.46g 234%
Dietary Fiber 2.69g 11%
Protein 9.59g 19%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 6%
Iron 1.3mg 7%
Calcium 91.8mg 9%
Amount Per 100 g
Calories 204.54 Kcal (856 kJ)
Calories from fat 76.71 Kcal
% Daily Value*
Total Fat 8.52g 38%
Cholesterol 64.14mg 62%
Sodium 133.89mg 16%
Potassium 115.77mg 7%
Total Carbs 29.43g 28%
Sugars 20.13g 234%
Dietary Fiber 0.93g 11%
Protein 3.3g 19%
Vitamin C 1.2mg 6%
Vitamin A 0.1mg 6%
Iron 0.4mg 7%
Calcium 31.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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