Tangerine Creme Brulees Tartelettes

Monday, January 26, 2009


Tangerine Creme Brulee Tartelettes

I was making a dessert for a client the other day to celebrate their anniversary when I started wondering if there was any anniversary for B. and I to celebrate soon. No first kiss, first dinner cooked together, no first trip anniversary in sight. Actually there is one soon...if I wrote real fast and everyday: I almost have written 500 posts on this blog. Five hundred stories, five hundred desserts, five hundred times I shared, laughed and cried with you... Now that made me nervous, like after a first date..."Did I talk to much? Did I laugh too hard? Did he/she have a good time?" Thanks for stopping by and offering a minute of your time as well as your stories, comments and emails. Let's plan a big bash for post 500! Any (sweet) suggestions welcome!

Back to that lady's anniversary and dessert. I like bumping into patrons I knew at the restaurant, it's always fun to catch up and as fate would have it, I always end up with an order for macarons, tarts, cakes, you name it. The occasions are as varied: birthdays, showers, romantic dinners, business luncheons. In Lauren's case, a 30th wedding anniversary and a dessert request for a quiet dinner at home with close friends. I really like Lauren. Impeccable taste in everything, down to earth and sincere. That to me is sophistication. She mentionned how much she loved my creme brulees I could not help but frown. She added that anything would be great but that they did not need anything super fancy or elaborate this time. Woohoo! I have zippo time for elaborate these days. Actually I have zippo time to even notice my socks are mismatched (oh yeah...not so cute at 33!).


Making Tangerine Creme Brulees

I went home and told B. about our meeting and mentionned the creme brulees bit and frowned again. He noticed it. "Do you realize it's lack a nervous tick with you everytime someone mentions creme brulees? You frown." Yes dear, I know. "Wouldn't you frown too if you made them day in -day out, twice a day, every day and you can't even recall which batch you are on and the restaurant's owner does not want, will not have anything but vanilla creme brulees, and that the only time you got away with flavor was for a Grand Marnier tasting and that was cutting close and what was once your favorite dessert became "the one that shall not be named"? Phew... I needed to breathe so I stopped....He was staring, with that "oh my god, she is crazy" look on his face and took a step back before asking what I was going to bake then. Smart man, taking a step back.

I actually did not think about it long because it always boils down to this, what the client wants and what the client likes and I like them both a lot. They will get creme brulee. Only I'll have my say in it, somehow. Since we are in full citrus season, I went for a tangerine creme brulee tartelettes: a tangerine pastry cream, baked in cocoa and cardamom shortbread (sable) shells and finished with a little sugar creme brulee crust. To commemorate their 25th anniversary of "tying the knot", I toppped each tartlet with a knotted candied citrus zest. I am such a love dork sometimes...


Tangerine Creme Brulee Tartelettes

Tangerine Creme Brulees Tartelettes Recipe:

Kitchen Notes: The dough recipe was enough for four 4 inch fluted tartelettes and four 3 inch straight edged tartelettes, so I would say it makes between 6 to 8 tartelettes depending on your molds. You can replace the tangerine with orange or grapefruit, and leave the Grand Marnier out.

For the cocoa cardamom sable dough:
1 stick (115 gr) butter, at room temperature
3/4 cup (93 gr) powdered sugar
1 large egg
1 1 /2 cups (188gr) flour
1 tablespoon (10 gr) natural cocoa powder
3/4 teaspoon (2gr) ground cardamom
pinch of salt

In a mixer, cream the butter and sugar together until light and fluffy. Add the egg and mix until combined. Add the flour, cocoa, cardamom and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will have extra dough that you can save for another use in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out 8 rounds two inches larger than your pastry rings. Fit the dough inside the rings with your fingertips and trim the edges with a sharp knife. Line the rings with small squares of parchment paper and fill with pie weights or dry beans. Place them on a baking sheet lined with parchment paper and bake at 350F for 10-12 minutes. Let cool.

For the tangerine cream:
2/3 cup (120gr) sugar
3 eggs
6 egg yolks
3 tablespoons (30gr) all purpose flour
1 stick butter (115gr), melted and cooled
2/3 cup (160ml) tangerine juice
grated zest of 2 tangerines
2 tablespoons (20gr) Grand Marnier (optional)

In a large bowl, whisk the sugar, whole eggs and egg yolks until pale. Add the flour and butter and whisk until incorporated. Whisk in the tangerine juice and zest. Place the mixture in a saucepan over medium low heat and cook until thickened about 5-8 minutes, stirring constantly without letting it boil. Remove from the heat and whisk in the Grand Marnier if using. Place a piece of plastic wrap directly on the cream to prevent it from forming a crust while cooling. Let cool to room temperature.

To assemble:
tart shells
tangerine cream
1/4 cup granulated sugar mixed with 1/4 cup packed brown sugar for the brulee crust
tangerine slices and candied tangerine zest (use the recipe for candied kumquats, using tangerine zest instead)

Divide the cream evenly among the shells and refrigerate for 30 minutes. Top each tartelettes with about 1 tablespoon of the sugar mixed and using a blow torch, caramelize the top of the tarts to create a sugar crust. If you do not have a blowtorch, set the tarts on a sheetpan under the broiler and broil them until golden, watching carefully to monitor that the edges don't burn.
Decorate with segments and zest of tangerines.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Update: Thank you to all of you who voted for Tartelette in the 2008 Food Blog Awards. I am grateful for your support in making Tartelette the Best Food Blog in the Chef Category and the Best Food Blog Of The Year. I will proudly honor this vote of confidence!

131 comments:

Rosa's Yummy Yums said...

What great tartlets! A wonderful dessert!

Cheers,

Rosa

Elra said...

As any of your other dessert, this one is also superb.
Cheers,
Elra

Sara said...

Oh, these are so cute! They look delicious...yum. :)

Samantha said...

I am failry new to your site and catching up on previous posts...talent! These tarts are beautiful and accessible for a medium baker like me! Thank you!
I am also admiring your photographs.

sunita said...

Helen, you dish up the best desserts...those tartelettes look so beautiful :-)

Sunshinemom said...

This should clear all those doubts about whether he/she enjoyed it!! Only an year old in blogging and I have read each and every post of yours, and like you did with so many others, I too laughed and cried with you in your anecdotes! I love Bailey though all I got to see was a pic and I know I would love to meet your Mom simply because when you talk about her I see my Mom...phew!!

Thanks for everything, as always!!

On a serious note, when I write I too tend to write things that happen to me and around me and then I laugh and most of the time, I put the laugh in the post and sometimes later I wonder whether it was right!!

Mango Power Girl said...

What a beautiful crust...cardamom...mmm! Everything you make is so beautiful, I wonder how long it lasts in your home!

Melissa de la Fuente said...

wow. amazing and such a wonderful story to go with it....
xo
Melissa

Pam said...

Such cute and tasty little tartelettes. Your pictures and presentation are wonderful!

MeetaK said...

lovely dessert! you know my passion for crem brulee so i do not have to tell you how much i am loving this! shame i do not bump into you to give you orders for such decadent desserts. i am sure i could think up of an event to celebrate everyday!

Mélanie said...

Oh my... I've never done crème brûlée, but I frown too... only because I have to wait until, umm, let's say this evening, to try it!

Thank you for the (almost) 500 mouth-watering pictures and delicious desserts you shared with us.

gine said...

Hi Tartlette,

nearly 500 posts that's definitly something to celebrate :-)!! I'm curious how you'll fill in this "challenge" :-).

And these Tangerine Creme Brulees Tartelettes look simply delicious :-)!

XOXO

Botacook said...

Ces tartelettes sont absolument superbes! Presque trop belles pour être mangées ;)

gastroanthropologist said...

These are wonderful flavors and beautifully executed.

I love the little "knot" part. It shows how much you care for your client and your work.

Passionate About Baking said...

SIGH...that's beautiful helen. Great great flavours & so beautifully brought together. the knot takes the cake! Congrats on 500 posts; each one more beautiful than the next! Thanks for sharing your gorgeous world!

andaoana said...

Congrats for the number of wonderful and awaited posts. That is almost 10 times more than I have but I am aiming high :).
The tarts are so awesome that I can even feel their smell.

Marymary said...

I've never eaten crème brûléé but looks fine, you'll have to try.

Marymary said...

I've never eaten crème brûléé but looks fine, you'll have to try.

Marymary said...

I've never eaten crème brûléé but looks fine, you'll have to try.

Aran said...

What can I suggest you haven't baked before Helen? 500 posts! Amazing!

And of course people ask you for creme brulee... there's nothing better than crispy and creamy custard... especially with citrus. fabulous!

anna said...

Those are gorgeous - I absolutely LOVE your little shells for them!

I would love to see maybe a "best of" of your favorite recipes and/or techniques for the 500th post (which is amazing!)...of course, new content is even better!

VeggieGirl said...

PERFECT anniversary dessert!!

Fuji Mama said...

These are GORGEOUS! Hmmmm, for 500 posts? I think I'd like to come sit in your kitchen and taste 500 things...

amy said...

cocoa cardamom sable dough sounds delicious!

May said...

500 posts! Wow. Keep up the great work! :)

Those tartelettes are mouth watering! What a genious idea!

lynda said...

These tarts are so beautiful and sound so wonderful. I love the tart dough flavor. You are blessedly talented and sound so nice to boot! Go figure...you had all that talent and all they let you serve was vanilla!What an ineffective use of your brilliance as a pastry chef!Grrr! Congratulations on your upcoming 500th post! I vote for something chocolate....always. :)

Anita (Married... with dinner) said...

I am *so excited* that you won Best Chef Blog and FOOD BLOG OF THE YEAR... well done, Helen! :D

DİDEM said...

they looks like so prety andvery delicious

Sunshinemom said...

Yay!! Three cheers and the timing is so right - 500 posts, Best Chef and Best Food Blog of the Year - Congratulations!!

Tea said...

Congrats on the award win. Whoo hoo! I am so delighted for you!

melanie said...

Congratulations on the 2 awards! I'm so happy for you, it's totally deserved!

squirrelbread said...

yours was one of the first blogs i stumbled upon, and it is ever a source of fabulous recipes, brilliant photog, and great writing. not to mention i've bought many a new baking tools and ware thanks to your posts! launched my own food blog earlier this week. daunting, addicting... so happy to have done it! would be thrilled to have you pop over some time!

cheers,

*heather*
http://squirrelbread.wordpress.com

The Italian Dish said...

500 posts - that's impressive! The sable dough on these tarts is very interesting and I love, love tangerine!

Irene said...

500? Wow...what's even more fun is that I probably, no, surely read them all! Congrats on the Well Fed blog awards! Suspense until the last minute!

Of course, these tarts are absolutely wonderful and I love the idea of the knot of citrus...creative!

veron said...

this is a perfect dessert! A tart and a creme brulee at the same time.Yum! 500 posts is indeed a milestone!

David Hall said...

Congrats at pipping me to the post Tartelette! You deserve it. Must admit, I was shocked to get nominated and stumbled across it!

All the best
David (BookTheCook)

Char said...

gorgeous desserts and such a sweet post. I love how you allow your inner voice to speak to us. as a creme brulee lover...they speak to my inner child - "I want it in my tummy now"

Anita said...

Beautiful tarts! I am fixated on citrus and what a wonderful use you made of them!

Navita said...

Helen.....I love the lovey-dorky you....its great that you hve crossed the 500 threshhold...I hope I can reach there someday...

Congratulations on ur success dear.
hugs
Navita

Maria said...

Wow, 500!! You are truly amazing! I love tangerines and they are so good right now, I bet they are the best in this dessert!

Maya said...

Congratulations on 500 posts - truly inspiring!

Rita said...

Congratulatulations on 500 posts! That's amazing...I wonder if I would be able to go that far...
The creme brulee looks very good, I am sure it was hit.

baked in alaska said...

Well done Helen,
My suggestion for your 500th anniversary would be to have US cook for YOU. Then you could pick your favorites and post them on that day. Your blog has been so inspirational for someone, like me, with no training.
Thank you for making us better by sharing your knowledge.
Tracy

duodishes said...

Wish someone was whipping these up for us!

cindy* said...

yay for love dorks! i love love :)

what a great change for creme brulee...and i am sure it helped with your sanity too!

That Girl said...

I made something very similar, but with a anise/black licorice creme brulee. I loved the self contained tarts and the chocolate with the licorice!

Karyne said...

C'est plus fort que moi: tangerine pour moi = Lucy in the sky with diamonds!

"Picture yourself in a boat on a river
With tangerine trees and marmalade skies.
Somebody calls you, you answer quite slowly,
A girl with caleidoscope eyes.

Cellophane flowers of yellow and green
Towering over your head.
Look for the girl with the sun in her eyes
And she's gone."

merci pour cette belle recette!

breadchick said...

Congrats on the 500 posts AND being named Best Food Blog and Best Food Chef in the Food Blog Awards!

nadia said...

helen!! this looks amazing, lovely flowers!!
congrats to you on the award!!

nadia said...

helen!! this looks amazing, lovely flowers!!
congrats to you on the award!!

nadia said...

helen!! this looks amazing, lovely flowers!!
congrats to you on the award!!

Tartelette said...

I am not yet at 500 but pretty darn close :)

Thank you everyone for the awards! It was a pretty sweet morning indeed but there is one person I want to share it with. Jen, you know what a dork I can be so I hope you accept my knotted stomach and eternal frienship. You know why.

Karyne: j'adore cette chanson!

Buba Cooks said...

mmmm tangerine creme brule....delicious!They look great these tartelettes, congrats for your blog I am a huge fan!

limonana said...

this sounds like a dream, i must try it!

Anonymous said...

Oh these are adorable! You always have the best ideas for plating or enhancing desserts!
Congrats on 2 awards!

Jolene.

ciboulette21 said...

Que dois-je faire pour trouver cette délicieuse recette en français?
Help me !
Merci d'avance
Caroline

Joyce said...

I love brulee! Where would I find pastry rings?
If I ever come into a wealth of money I am hiring you as my personal chef! xoxo

Hillary said...

How do you come up with all of these genius desserts? I love that you made creme brulee in tart form rather than in the ramekins! Pure genius!

Mike of Mike's Table said...

I love creme brulee, but that's a great twist on a dessert that doesn't get enough twisting.

Tartelette said...

Caroline: si seulement j'avais le temps! Je vais voir ce que je peux faire...

Joyce: you can them online pretty easily. I get cheap cookie rings at Michaels that are about $1 a piece and work just as well. If I need sturdier I recycle tuna cans for a while. Thoroughly washed, goes without saying!

Thank you everyone!

Bea said...

Congratulations on your 500 posts!! I love creme brulee, I bet these tartelettes are great... Your photos are beatiful as always :)

Dharm said...

These tartelettes are simply divine!! Congrats on 500 posts too. That is definitely something to be celebrated!

shizuokagourmet said...

Chere Helen!
Bonjour de Shizuoka, Japon!
Ces tartelettes me rappellent les cremes brulees degustees en Catalogne (Perpignan)!
Par contre, la combinaison avec une pate parfumee au chocolat est une decouverte!
Comme Shizuoka est l'un des plus grands producteurs de mandarines au Japon, il va falloir que j'essaye votre recette!
Un grand merci, et a tres bientot!
Bien amicalement,
Robert-Gilles

Allison said...

I hope I never develop the same love/hate relationship with creme brulee ;-) The recipe sounds fabulous!

Manger La Ville said...

Too many creme brulees. I wish that was my case. The combination of flavors sounds so amazing and delicious. I can't wait to try this winter delight. Now only if I can get a blow torch.

Sara said...

These are beautiful, what a great way to take advantage of winter citrus!

Hayley said...

You must be the best chef I have encountered on the web. This looks so beautiful, and I'm guessing tastes even more incredible.

Helene said...

Congratulations! Beautiful pics & dessert.

Zen Chef said...

We are exactly the same age, born in the same country and both still mismatch our socks. I knew i wasn't alone! :-)

Ces tartelettes sont absolument magnifiques! Encore une fois, bravo! And congratulation on almost 500. Tres impressionant! :-)

Angela said...

These look amazing! Congratulations on the awards. But I can't wait to see what your 500th recipe is going to be. No pressure.:)

Chessa! said...

congratulations on your recognition! you KNOW I think that you more than deserve it!
as for creme brulees...you might frown at making them but I smile at even seeing a photo...I can't imagine tasting one!

lisa (dandysugar) said...

Congratulations on the award. I've enjoyed reading your blog and seeing such beautiful creativity. The citrus creme brulee looks fabulous!

leaca said...

this looks amazing. yummo!

culinography said...

Congratulations, Ms. Food Blog of the Year! Well deserved!

Tartelette said...

Thank you everyone!
It's been a wild year for sure!!
I have a celebratory dessert coming up in a couple of days just for us!

Marguerite said...

Magnifique! Elles donnent l'eau a la bouche ces petites tartelettes!

Bravo pour les prix! Vous les meritez!

cool e chic said...

Davvero complimenti,non potevano essere assegnati meglio questi riconoscimenti

Best Food Blog in the Chef Category
Best Food Blog Of The Year

Stefania

cool e chic said...

complimenti,
Could not be better allocated these awards

Stefania

Nikki said...

Helen, well done and congratulations on the awards ^_^. You are most deserving.

Christy said...

I definitely like your outside of the box thinking, Helen!! This way, everybody wins!! Yeah, vanilla creme brulee huh? Yawn.... But at least you won't be frowning at the mention of creme brulee again! And come to think of it, this tart is like a ramekin-free version of creme brulee, isn't it?


Congratulations on winning not only one, but two awards!! You deserve it!!

Simran said...

Congratulations from a long time reader and fan! Totally love your recipes and photography - a really well deserved award.

Patricia Scarpin said...

I'll be here, waiting for the next 500, my dear! You and your brilliant and beautiful creations make our lives sweeter and prettier every day!
I love citrus and don't use tangerine as much as I would like. Great idea, Helen!

Lindsey said...

While I am a newcomer to your blog, I hope you keep up the good work and keep going once you hit 500! What an awesome milestone!

Caroline @ Absolutely Unique said...

Those tartelettes look SO delicious!
Thank you for your lovely comments while I was on vacation. I missed your posts too!
xoxo
Caroline

Christine aka Mistress of Cakes said...

When you commented on my blog I must have reacted like someone who had their favorite star notice them. Thank you for commenting on my little ole blog. I am sure Mr. Robert-Gilles had something to do with it. I felt I would get lost in your sea of admirers. Both you and Cannelle et Vanille are superstars in the blogosphere. Someday I hope to be able to do just a little of what you do! Thank you for the inspiration!!!

ParisBreakfasts said...

WOW WOW WOW!!!!
Excellent Tarty!
pas mal :)

redmenace said...

This looks lovely. The pictures are an inspiration. Thank you so much! I missed your blog while I was travelling!

Cherie said...

Cardamom, citrus and caramel? Heaven. Congrats on winning. The BEST blog, without a doubt.
Where do you find the time to do the book AND do such wonderful elaborate posts?!

raining sheep said...

Wow almost 500 posts? 500 pictures? 500 reasons to salivate over something....the tangerine creme brulees being no exception. All I can do is bow down in sheer admiration. I can truly say, that, although I may not be able to accomplish some of the desserts you make, I love reading the ingredients in the recipe, I get inspiration to make SOMETHING, ANYTHING, because the photos just look so darn beautiful.

C&H said...

You won! I am so proud of you!!
Having enjoyed many of your creations I can say that it was well deserved! Congrats!
So, when are you coming for a visit?!!!

kellypea said...

Loving these tangerine treats. Especially the pastry cream. I'd have a hard time sharing these with anybody. Period. Congrats on your well-deserved win, Helen!

Rita said...

Helen
I learned today about your TWO!! award wins. Congratulations, you deserve it!

Leonor de Sousa Bastos said...

Your tertelettes looks absolutely delicious!!! And the pictures are great (as always!!)

ohh... and congratulations on your awards! I'll keep passing by everyday!

:)

Thip said...

Congratuations for the awards, Helene.

Sallie said...

Congratulations on the Best Chef Category and Best Food Blog of the Year - YOU ARE THE BEST!
I love the descriptions on your blog. This is a great post as always.

PheMom said...

Congratulations on your awards - they are definitely well deserved and hard earned. Have you ever heard of an "un-birthday" like in Alice in Wonderland? I think I like the idea of just celebrating another day of another fantastic post from you. Those little tartelettes look like sunshine on a plate. Yum!

PheMom said...
This comment has been removed by the author.
ChichaJo said...

Congratulations on the awards, nominations, and the almost 500th posts! Looking forward to celebrating 500 with you! :)

Lovely tart...well-thought out, beautiful, and delicious!

I love that you're a love dork...we could use more love dorks in the world :)

Mary said...

Hooray! You won! The tarts look gorgeous as always. And by the way, I tried making macarons and I LOVE THEM! Thank you for posting so many recipes for them!

Amy Esther said...

Even if you are tired of making them, they look absolutely delicious! You could definitely make the same for me any day.

Congrats on the awards, too - well deserved!

Francesca said...

So well deserved! I love your styling in the photographs, always well thought of, well detailed. It shows how much you care about things in general. Yes to love dorks!!
We love you in Italy too!

MsGourmet said...

OMG - cardamom and tangerine how divine ...my dear your a genius!

Mrs.French said...

I would love to watch you work...snap the photos you snap and create your yummy masterpieces...Congrats my dear you deserve every good thing that comes your way...xxoo t

Jody Palmer Model said...

Looks delicious I want to try this one. Thanks for sharing the ingredients. I also have website which is
Pastry Basket, hope you'll take a minute to look at it. Thanks.

Cakebrain said...

gee whiz, you make even a half-peeled orange look appealing, Helen! Tangerines and creme brulee are a fantastic combo...you can't go wrong!

Anonymous said...

Moi c'que j'en dis c'est que c'est bien merite! Bravo, je suis fier de toi soeurette!

Bisous.
A.

Fifi Flowers said...

Wow... almost 500 WONDERFUL posts! That is cause to celebrate!
Delightful tangerine tartlette!
Forever ENJOYING your treats!
Fifi

Suzanne : : S.HOPtalk said...

You are so not a dork. I adore your thoughtfulness and the love and care you give to your food and clients. If I practiced 10% of the passion you give to food, my hubby would be very happy. : )

Congrats on the well deserved awards!!! ~Suzanne

B. said...

Honey, Bailey says he is starting his own blog tomorrow...Ha!

I am proud of you....and I get to eat all that, ehehe.

B.

receitasdapiteca said...

Hello! I love your recipes, these creme brulees tartelettes are amazing! Congratulations!
I also want to congratulate you for your awards, you really deserve them! :)
Keep up the good work!
Kisses!

Clumbsy Cookie said...

I can't believe you're getting to the 500 posts!!! We really should have a (sweet) party!
That's a wonderful little dessert! Love the cardamon in the dough!

Bonbon Oiseau said...

these are beautiful and i love ths story helen...perhaps they can be called the "everybody wins" creme brulees?

pastry studio said...

Oh, I love tangerines in any form and these tarts look so delicious!

Many, many congratulations on your well-deserved awards. You are a constant inspiration to all of us. Savor the praise!

Bonbon Oiseau said...

oops and helen...CONGRATULATIONS!!!!!!

jillian said...

Congratulations on the awards! You truly deserve them. I am so glad that you enjoyed the mushroom soup from my blog!

Jen Yu said...

I love how you made these with an edible crust! Wait, I guess crusts are edible - I meant that the container is a crust that you eat :) I don't doubt that you could turn *any* dessert, ordinary as it may seem to you, into something very special. These are beautiful. And congratulations on wiping clean in TWO categories! Very well-deserved. You, of course, are one of my favorites. Favorite blog, favorite person :) xxoo big hugs!

Tartelette said...

Wow...thank you everone for everything!
You guys are the best!

strawberriesinparis said...

Oh my gosh! Congratulations Helen!!!

kimberleyblue said...

These look and sound heavenly - so much so, I may even consider attempting them myself!

Vera said...

Helen, congratulations on the awards!

The brulee tartelettes are fabulous!

Y said...

Congrats on the awards, and 500 posts! Wow! Pass some of that tart over, will ya! :)

Foodie Froggy said...

Your awards are so, so, well deserved (not sure this is good english...).
Anne

Strawberry Laury said...

This recipe really hit me close to home. Creme Brulee is my mother and I's favorite dessert. I'm planning on baking these for my mommy while she is out today. Thank you very much for the great recipe. :)

Sophie said...

These look so delish! Yum Yum! everthing on your foodblog looks utterly delicious! What a passion!

Congratulations on your 2008 foodblog award!

Cookie baker Lynn said...

Congratulations! You so deserve the awards!

Anonymous said...

Hi Tartelette,
Can we half the dough by reducing all ingredient by half, and half the tangerine cream by halving the ingredient? Will it turn out well?

Tartelette said...

Anonymous: I don't see why not but you are going to have problems with dividing the eggs. You could keep the egg yolk in the dough and reduce the ones in the cream to 1 without too many problems though.
Hope this helps!

Anonymous said...

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Anonymous said...

I WANTED TO KNOW WHAT TYPE OF RINGS YOU USE FOR YOUR TARTS. IN ONE PICTURE THE TART IS JUST ROUND IN ANOTHER PICTURE YOUR USING A TART TIN. ITS THE RINGS I'M INTERESTED IN, THEY MAKE YOUR TARTS LOOKS JUST BEAUTIFUL.
THANKS
LO

Patricia Yackanich said...

I just want to thank you for the 'vacation' I go on every time I read your blog and try your recipes.I work in an all male, terribly stress filled job and when I click your link, I am reminded of kindness, civility, & the art of cooking great things.
THANK YOU, THANK YOU! You save my sanity and put my tummy in heaven!
Congrats on all your awards! They are well deserved.

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