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Creamy German Mandarin Polenta Tartelettes Recipe
Ash Tyrrell

Creamy German Mandarin Polenta Tartelettes Recipe

I first made these tartelettes on a chilly weekend when I had a bowl of mandarins sitting on my counter and no real plan for them. I wanted something a little different from the usual shortcrust base, so I swapped in polenta for texture and a subtle golden crunch. The moment I pulled these out of the oven, the citrus smell alone told me I had a winner
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fine polenta cornmeal – gives the crust its signature slightly grainy, golden texture
  • 1 cup all-purpose flour – helps bind the polenta crust so it holds its shape
  • 1/2 cup unsalted butter cold and cubed – cold butter is key for a crisp, flaky base
  • 1/3 cup granulated sugar – balances the tang of the mandarins
  • 1 large egg yolk – adds richness and helps the dough come together
  • 4 mandarins zested and juiced – use fresh mandarins only, bottled juice tastes flat
  • 3/4 cup heavy cream – the base of the creamy filling don't substitute with milk
  • 2 large eggs – helps the filling set into a smooth custard-like texture
  • 1/3 cup sugar for filling – adjust slightly depending on how sweet your mandarins are
  • 1 tablespoon cornstarch – keeps the filling from becoming runny after baking
  • 1 teaspoon vanilla extract – rounds out the citrus flavor nicely
  • A pinch of salt – sharpens all the other flavors in the filling

Method
 

  1. Combine the polenta, flour, and sugar in a bowl, then cut in the cold butter until it looks like coarse crumbs. Add the egg yolk and mix gently until a dough forms. Wrap it in plastic and chill for about 20 minutes so it firms up.
  2. Divide the chilled dough among your tins and press it evenly across the base and up the sides. Prick the bottoms lightly with a fork to stop them from puffing up. Pop the lined tins back in the fridge for 10 minutes.
  3. Bake the crusts at 180°C (350°F) for about 12 minutes until just set and lightly golden. This short pre-bake keeps the base from turning soggy once the filling goes in. Let them cool slightly on the tray before filling.
  4. Whisk together the eggs, sugar, cornstarch, mandarin zest, and juice until smooth. Slowly stream in the cream while whisking so nothing curdles. Stir in the vanilla and a pinch of salt to finish the mixture.
  5. Pour the filling evenly into the pre-baked crusts, filling each about three-quarters full. Bake for 18 to 20 minutes until the centers are just set but still have a gentle wobble. Overbaking here will dry out the creamy texture you're after.
  6. Let the tartelettes cool to room temperature, then refrigerate for at least an hour. This chilling step is what gives the filling its silky, sliceable texture. Serve them cold or just slightly chilled for the best flavor.

Notes

  • I always zest my mandarins before juicing them, since it's nearly impossible to zest a squeezed fruit.
  • I let my butter stay properly cold until the last second, it makes a noticeable difference in the crust's texture.
  • I never skip the blind bake, even when I'm short on time, because a soggy base ruins the whole tartelette.
  • I taste my mandarins before deciding on sugar, since some batches are naturally sweeter than others.
  • I use a light hand when pressing the dough into the tins so it doesn't turn tough once baked.