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!





127 responses to “Tangerine Creme Brulees Tartelettes”

  1. Rosa's Yummy Yums Avatar
    Rosa's Yummy Yums

    What great tartlets! A wonderful dessert!



  2. Dewi Avatar

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

  3. Sara Avatar

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

  4. Anonymous Avatar

    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.

  5. sunita Avatar

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

  6. Sunshinemom Avatar

    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!!

  7. MPG Avatar

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

  8. Melissa de la Fuente Avatar
    Melissa de la Fuente

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

  9. Pam Avatar

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

  10. Meeta K. Wolff Avatar
    Meeta K. Wolff

    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!

  11. Anonymous Avatar

    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.

  12. Anonymous Avatar

    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 :-)!


  13. Botacook Avatar

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

  14. Anonymous Avatar

    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.

  15. Deeba PAB Avatar
    Deeba PAB

    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!

  16. Anonymous Avatar

    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.

  17. themarymaryskitchen@gmail.com Avatar

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

  18. themarymaryskitchen@gmail.com Avatar

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

  19. themarymaryskitchen@gmail.com Avatar

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

  20. Cannelle Et Vanille Avatar
    Cannelle Et Vanille

    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!

  21. Anonymous Avatar

    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!

  22. LizNoVeggieGirl Avatar

    PERFECT anniversary dessert!!

  23. Rachael Hutchings Avatar
    Rachael Hutchings

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

  24. montague Avatar

    cocoa cardamom sable dough sounds delicious!

  25. May Avatar

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

    Those tartelettes are mouth watering! What a genious idea!

  26. lynda Avatar

    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. 🙂

  27. Anita (Married... with dinner) Avatar
    Anita (Married… with dinner)

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

  28. Anonymous Avatar

    they looks like so prety andvery delicious

  29. Sunshinemom Avatar

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

  30. Tea Avatar

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

  31. Anonymous Avatar

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

  32. The Italian Dish Avatar
    The Italian Dish

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

  33. Anonymous Avatar

    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!

  34. Anonymous Avatar

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

  35. David Hall Avatar
    David Hall

    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)

  36. Char Avatar

    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”

  37. Anita Avatar

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

  38. Navita (Gupta) Hakim Avatar
    Navita (Gupta) Hakim

    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.

  39. Maria Avatar

    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!

  40. Kana Avatar

    Congratulations on 500 posts – truly inspiring!

  41. Rita Avatar

    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.

  42. baked in alaska Avatar
    baked in alaska

    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.

  43. Anonymous Avatar

    Wish someone was whipping these up for us!

  44. cindy* Avatar

    yay for love dorks! i love love 🙂

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

  45. That Girl Avatar
    That Girl

    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!

  46. Karynefoodaddict Avatar

    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!

  47. breadchick Avatar

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

  48. Anonymous Avatar

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

  49. Anonymous Avatar

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

  50. Anonymous Avatar

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

  51. Helene Avatar

    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!

  52. Marta Bofill Avatar
    Marta Bofill

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

  53. limonana Avatar

    this sounds like a dream, i must try it!

  54. Anonymous Avatar

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


  55. Anonymous Avatar

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

  56. Joyce Avatar

    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

  57. Anonymous Avatar

    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!

  58. Mike of Mike's Table Avatar
    Mike of Mike's Table

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

  59. Helene Avatar

    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!

  60. Anonymous Avatar

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

  61. Dharm Avatar

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

  62. Anonymous Avatar

    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,

  63. Anonymous Avatar

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

  64. Manger La Ville Avatar
    Manger La Ville

    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.

  65. Sara Avatar

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

  66. Hayley Avatar

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

  67. La Cuisine d'Helene Avatar
    La Cuisine d'Helene

    Congratulations! Beautiful pics & dessert.

  68. Anonymous Avatar

    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! 🙂

  69. Anonymous Avatar

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

  70. Unknown Avatar

    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!

  71. Anonymous Avatar

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

  72. Leacayoungart Avatar

    this looks amazing. yummo!

  73. Anonymous Avatar

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

  74. Helene Avatar

    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!

  75. Anonymous Avatar

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

    Bravo pour les prix! Vous les meritez!

  76. Cool Chic Style Fashion Avatar
    Cool Chic Style Fashion

    Davvero complimenti,non potevano essere assegnati meglio questi riconoscimenti

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


  77. Cool Chic Style Fashion Avatar
    Cool Chic Style Fashion

    Could not be better allocated these awards


  78. Anonymous Avatar

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

  79. Christy Avatar

    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!!

  80. Unknown Avatar

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

  81. Patricia Scarpin Avatar
    Patricia Scarpin

    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!

  82. Anonymous Avatar

    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!

  83. carolina @ patagonia gifts Avatar
    carolina @ patagonia gifts

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

  84. Unknown Avatar

    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!!!

  85. Parisbreakfasts Avatar

    WOW WOW WOW!!!!
    Excellent Tarty!
    pas mal 🙂

  86. redmenace Avatar

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

  87. Cherie Avatar

    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?!

  88. raining sheep Avatar
    raining sheep

    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.

  89. Anonymous Avatar

    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?!!!

  90. Anonymous Avatar

    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!

  91. Rita Avatar

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

  92. Leonor de Sousa Bastos Avatar
    Leonor de Sousa Bastos

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

    ohh… and congratulations on your awards! I’ll keep passing by everyday!


  93. Thip Avatar

    Congratuations for the awards, Helene.

  94. Anonymous Avatar

    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.

  95. PheMom Avatar

    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!

  96. PheMom Avatar

    This comment has been removed by the author.

  97. ChichaJo Avatar

    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 🙂

  98. Mary Avatar

    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!

  99. Amy Esther Avatar
    Amy Esther

    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!

  100. Anonymous Avatar

    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!

  101. Anonymous Avatar

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

  102. Mrs.French Avatar

    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

  103. Cakebrain Avatar

    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!

  104. Anonymous Avatar

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


  105. Fifi Flowers Avatar
    Fifi Flowers

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

  106. Suzanne : : S.HOPtalk Avatar
    Suzanne : : S.HOPtalk

    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

  107. Anonymous Avatar

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

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


  108. Anonymous Avatar

    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!

  109. Clumbsy Cookie Avatar
    Clumbsy Cookie

    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!

  110. Bonbon Oiseau Avatar
    Bonbon Oiseau

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

  111. pastry studio Avatar
    pastry studio

    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!

  112. Bonbon Oiseau Avatar
    Bonbon Oiseau

    oops and helen…CONGRATULATIONS!!!!!!

  113. Anonymous Avatar

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

  114. Jen Yu Avatar
    Jen Yu

    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!

  115. Helene Avatar

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

  116. Anonymous Avatar

    Oh my gosh! Congratulations Helen!!!

  117. Anonymous Avatar

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

  118. Vera Avatar

    Helen, congratulations on the awards!

    The brulee tartelettes are fabulous!

  119. Y Avatar

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

  120. Anonymous Avatar

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

  121. Anonymous Avatar

    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. 🙂

  122. Sophie Sportende Foodie Avatar
    Sophie Sportende Foodie

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

    Congratulations on your 2008 foodblog award!

  123. Cookie baker Lynn Avatar
    Cookie baker Lynn

    Congratulations! You so deserve the awards!

  124. Anonymous Avatar

    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?

  125. Helene Avatar

    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!

  126. Anonymous Avatar


  127. Patricia Yackanich Avatar
    Patricia Yackanich

    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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