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Tangerine Creme Brulees Tartelettes

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!

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Rosa's Yummy Yums January 26, 2009 um 6:05 am

What great tartlets! A wonderful dessert!



Dewi January 26, 2009 um 6:06 am

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

Sara January 26, 2009 um 6:08 am

Oh, these are so cute! They look delicious…yum. 🙂

Anonymous January 26, 2009 um 6:12 am

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 January 26, 2009 um 6:28 am

Helen, you dish up the best desserts…those tartelettes look so beautiful 🙂

Sunshinemom January 26, 2009 um 6:28 am

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!!

MPG January 26, 2009 um 6:28 am

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 January 26, 2009 um 6:43 am

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

Pam January 26, 2009 um 6:54 am

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

Meeta K. Wolff January 26, 2009 um 7:15 am

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!

Anonymous January 26, 2009 um 8:49 am

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.

Anonymous January 26, 2009 um 8:54 am

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 :-)!


Botacook January 26, 2009 um 9:03 am

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

Anonymous January 26, 2009 um 9:52 am

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.

Deeba PAB January 26, 2009 um 10:30 am

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!

Anonymous January 26, 2009 um 10:30 am

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.

[email protected] January 26, 2009 um 11:41 am

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

[email protected] January 26, 2009 um 11:42 am

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

[email protected] January 26, 2009 um 11:42 am

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

Cannelle Et Vanille January 26, 2009 um 11:51 am

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!

Anonymous January 26, 2009 um 1:08 pm

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!

LizNoVeggieGirl January 26, 2009 um 1:21 pm

PERFECT anniversary dessert!!

Rachael Hutchings January 26, 2009 um 2:31 pm

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

montague January 26, 2009 um 2:37 pm

cocoa cardamom sable dough sounds delicious!

May January 26, 2009 um 2:39 pm

500 posts! Wow. Keep up the great work! 🙂

Those tartelettes are mouth watering! What a genious idea!

lynda January 26, 2009 um 2:41 pm

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) January 26, 2009 um 2:56 pm

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

Anonymous January 26, 2009 um 2:59 pm

they looks like so prety andvery delicious

Sunshinemom January 26, 2009 um 3:01 pm

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

Tea January 26, 2009 um 3:15 pm

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

Anonymous January 26, 2009 um 3:18 pm

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

The Italian Dish January 26, 2009 um 3:38 pm

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

Anonymous January 26, 2009 um 3:43 pm

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!

Anonymous January 26, 2009 um 3:47 pm

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

David Hall January 26, 2009 um 3:54 pm

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 January 26, 2009 um 4:55 pm

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 January 26, 2009 um 5:02 pm

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

Navita (Gupta) Hakim January 26, 2009 um 5:05 pm

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.

Maria January 26, 2009 um 5:09 pm

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!

Kana January 26, 2009 um 5:22 pm

Congratulations on 500 posts – truly inspiring!

Rita January 26, 2009 um 5:26 pm

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 January 26, 2009 um 5:44 pm

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.

Anonymous January 26, 2009 um 6:10 pm

Wish someone was whipping these up for us!

cindy* January 26, 2009 um 6:18 pm

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 January 26, 2009 um 6:45 pm

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!

Karynefoodaddict January 26, 2009 um 6:57 pm

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 January 26, 2009 um 7:11 pm

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

Anonymous January 26, 2009 um 7:18 pm

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

Anonymous January 26, 2009 um 7:18 pm

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

Anonymous January 26, 2009 um 7:18 pm

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

Helene January 26, 2009 um 7:22 pm

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!

Marta Bofill January 26, 2009 um 7:25 pm

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

limonana January 26, 2009 um 7:44 pm

this sounds like a dream, i must try it!

Anonymous January 26, 2009 um 8:02 pm

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


Anonymous January 26, 2009 um 8:48 pm

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

Joyce January 26, 2009 um 8:48 pm

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

Anonymous January 26, 2009 um 9:31 pm

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 January 26, 2009 um 10:00 pm

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

Helene January 26, 2009 um 11:02 pm

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!

Anonymous January 27, 2009 um 12:16 am

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

Dharm January 27, 2009 um 1:04 am

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

Anonymous January 27, 2009 um 2:23 am

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,

Anonymous January 27, 2009 um 2:27 am

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

Manger La Ville January 27, 2009 um 2:39 am

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 January 27, 2009 um 2:49 am

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

Hayley January 27, 2009 um 4:20 am

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

La Cuisine d'Helene January 27, 2009 um 4:30 am

Congratulations! Beautiful pics & dessert.

Anonymous January 27, 2009 um 4:37 am

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! 🙂

Anonymous January 27, 2009 um 5:07 am

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

Unknown January 27, 2009 um 5:28 am

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!

Anonymous January 27, 2009 um 5:34 am

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

Leacayoungart January 27, 2009 um 6:02 am

this looks amazing. yummo!

Anonymous January 27, 2009 um 6:45 am

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

Helene January 27, 2009 um 7:36 am

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!

Anonymous January 27, 2009 um 7:37 am

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

Bravo pour les prix! Vous les meritez!

Cool Chic Style Fashion January 27, 2009 um 8:23 am

Davvero complimenti,non potevano essere assegnati meglio questi riconoscimenti

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


Cool Chic Style Fashion January 27, 2009 um 8:27 am

Could not be better allocated these awards


Anonymous January 27, 2009 um 9:04 am

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

Christy January 27, 2009 um 10:47 am

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!!

Unknown January 27, 2009 um 12:10 pm

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

Patricia Scarpin January 27, 2009 um 12:42 pm

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!

Anonymous January 27, 2009 um 12:57 pm

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!

carolina @ patagonia gifts January 27, 2009 um 2:09 pm

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

Unknown January 27, 2009 um 3:20 pm

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 January 27, 2009 um 3:24 pm

Excellent Tarty!
pas mal 🙂

redmenace January 27, 2009 um 4:02 pm

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

Cherie January 27, 2009 um 4:34 pm

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 January 27, 2009 um 5:11 pm

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.

Anonymous January 27, 2009 um 8:36 pm

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?!!!

Anonymous January 27, 2009 um 8:45 pm

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 January 27, 2009 um 9:05 pm

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

Leonor de Sousa Bastos January 27, 2009 um 9:13 pm

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 January 27, 2009 um 10:29 pm

Congratuations for the awards, Helene.

Anonymous January 27, 2009 um 10:50 pm

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 January 27, 2009 um 11:57 pm

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 January 27, 2009 um 11:57 pm

This comment has been removed by the author.

ChichaJo January 28, 2009 um 3:24 am

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 January 28, 2009 um 3:40 am

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 January 28, 2009 um 4:18 am

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!

Anonymous January 28, 2009 um 4:33 am

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!

Anonymous January 28, 2009 um 4:34 am

OMG – cardamom and tangerine how divine …my dear your a genius!

Mrs.French January 28, 2009 um 4:52 am

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

Cakebrain January 28, 2009 um 5:16 am

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 January 28, 2009 um 5:45 am

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


Fifi Flowers January 28, 2009 um 5:58 am

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

Suzanne : : S.HOPtalk January 28, 2009 um 6:11 am

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

Anonymous January 28, 2009 um 8:35 am

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

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


Anonymous January 28, 2009 um 11:05 am

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!

Clumbsy Cookie January 28, 2009 um 11:24 am

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 January 28, 2009 um 12:57 pm

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

pastry studio January 28, 2009 um 1:10 pm

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 January 28, 2009 um 1:22 pm

oops and helen…CONGRATULATIONS!!!!!!

Anonymous January 28, 2009 um 1:30 pm

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

Jen Yu January 28, 2009 um 2:38 pm

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!

Helene January 28, 2009 um 3:35 pm

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

Anonymous January 28, 2009 um 4:01 pm

Oh my gosh! Congratulations Helen!!!

Anonymous January 28, 2009 um 9:01 pm

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

Vera January 29, 2009 um 3:00 am

Helen, congratulations on the awards!

The brulee tartelettes are fabulous!

Y January 29, 2009 um 5:14 am

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

Anonymous January 29, 2009 um 8:28 am

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

Anonymous January 29, 2009 um 6:24 pm

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 Sportende Foodie January 29, 2009 um 6:32 pm

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 January 31, 2009 um 9:44 pm

Congratulations! You so deserve the awards!

Anonymous February 4, 2009 um 3:17 am

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?

Helene February 4, 2009 um 6:07 am

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 September 1, 2009 um 4:12 pm


Patricia Yackanich December 3, 2009 um 6:43 pm

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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