White chocolate & clementine Christmas tart: the sweetness that melts all the guests

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• A white chocolate & clementine Christmas tart that breaks the codes of winter sweets
• Essential ingredients for a white chocolate and candied clementine tart full of pep
  • The secret to a crunchy shortcrust pastry and a glossy ganache that makes you dream
• Easy steps for a white chocolate & candied clementine tart worthy of a chef
• Extra little tips to succeed with this white chocolate tart and impress your guests without stress
• Savoring a Christmas tart with candied clementines and white chocolate is diving into a moment of fruity happiness
  • Can this tart be made with other citrus fruits?
  • Is it really necessary to prepare the tart the day before?
  • How to prevent the crust from getting soggy?
  • Can the shortcrust pastry be replaced by another dough?
• Tarte de Noël Chocolat Blanc & Clémentines
  • Ingrédients
  • Instructions
  • Video
  • Notes
  • Nutrition Facts

A white chocolate & clementine Christmas tart that breaks the codes of winter sweets

Well, I admit, at first I was a bit afraid that the white chocolate would be too sweet, but honestly, paired with slightly tangy candied clementines shining like jewels, it’s a marriage that works wonderfully. The shortcrust pastry crunches, the ganache melts… pure happiness.

What I also love is preparing this white chocolate tart the day before. It takes its time chilling in the fridge, the flavor intensifies, and when serving, bam, success guaranteed. It makes quite an impression and you avoid last-minute stress. In short, Christmas magic in dessert form.

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Plus, if you’re not much of a cook, this recipe is very accessible. Just a bit of patience to candy the clementines, and you’re done. I’ll share all my little tips to make it work perfectly, even if you’re not very steady-handed.

So here you go, if you’re looking for a sweetness that melts in your mouth while bringing a fresh, tangy, and festive touch, follow me, I’ll explain how to showcase this little gem.

Essential ingredients for a white chocolate and candied clementine tart full of pep

• 🍊 4 organic clementines (you’ll see, organic is better to keep that beautiful thin and non-bitter skin)
• 🍫 250 g white dessert chocolate (choose a good chocolate, it makes all the difference)
• 🥧 1 roll of shortcrust pastry (homemade or store-bought, I don’t judge)
• 🍚 300 g sugar (careful, not too much so as not to overpower the flavors)
• 🥛 20 cl whole liquid cream (for the ganache, the star ingredient that brings creaminess and sweetness)

Oh, and if you want to go luxury, a little touch of gold leaf or some lime zest right before serving makes a crazy impression. Well, it’s not mandatory, but it’s classy.

The secret to a crunchy shortcrust pastry and a glossy ganache that makes you dream

For the pastry, you’re like me, you have two options: you dive into homemade shortcrust pastry, grandma style (kneading by hand is good for the morale), or you take a ready-made roll. I confess, out of laziness, I often opt for the store.

The trick is to bake it blind well. I prick the dough, cover it with parchment paper, throw some dry beans (or ceramic beads if you have them), and hop, 20 minutes in the oven at 180°C. Important: I remove the beans halfway through cooking so it browns perfectly and doesn’t burn.

The ganache is simple but don’t mess it up. I gently heat the cream, break the white chocolate into it, and stir slowly so it’s perfectly smooth, shiny, a true caress for the spoon. If you let it set in the fridge for several hours, you’ll thank me later.

Easy steps for a white chocolate & candied clementine tart worthy of a chef

1. In a saucepan, heat 300 g sugar with 30 cl water, just enough to simmer, no need for complicated caramel.
2. Slice the clementines (organic is better) thinly and soak them in this cold syrup.
3. Then, gently boil for 20 minutes, it thickens and the slices become translucent and beautifully candied.
4. Drain the clementines well on a rack, this prevents the pastry from softening (I admit, last time I forgot, and the pastry lost its crunch, oops).
5. Preheat the oven to 180°C. Roll out your shortcrust pastry in a pan, prick it, cover with parchment paper and dry beans to bake blind for 20 minutes.
6. Remove the beans halfway through to brown the base nicely. Let cool.
7. Make the ganache: heat the cream, pour over the broken white chocolate pieces, stir until you get a smooth cream.
8. Pour this ganache over the cooled pastry, refrigerate for at least 4 hours (I always make it the day before, it’s better).
9. Just before serving, nicely arrange your candied clementines on top. If you have gold leaf, go for it, otherwise a little lime zest is perfect.

Extra little tips to succeed with this white chocolate tart and impress your guests without stress

Honestly, the sugar syrup is the thing you can’t miss. The first time, I added too much water, and the clementines kind of drowned the tart. You want it to thicken well so the slices are just caramelized and shiny.

If you’re in a hurry, you can candy the clementines in advance, even two days before. They stay perfect, just make sure to drain them well before the final assembly.

Oh, and watch the ganache temperature. Too hot, the chocolate might seize. Lukewarm is better.

Last advice (and not least): don’t overload the tart with too many clementines. Less is more, especially to enjoy the melting texture of the ganache, which is the star of the show.

Savoring a Christmas tart with candied clementines and white chocolate is diving into a moment of fruity happiness

I swear, the moment you stab your fork into this tart, it’s just magical. The sweetness of the melting white chocolate, the little tangy punch of the clementines, and the crunch of the pastry… a real firework.

Over the years, this recipe has become a classic at my place for the holidays. I love making it ahead, it frees up time for the rest of the meal and reduces stress. You know how it is, stress-free Christmas, it changes everything.

And then, the funniest thing is the “wow” effect when you bring out the white chocolate tart, it shines like a treasure with its glazed clementines and sometimes little gold leaves. Kids are always stunned, adults too.

You can also vary the pleasures by replacing the clementines with other citrus fruits depending on the season: blood oranges, kumquats… The essential thing is to keep that melting-crunchy contrast that is the charm of the tart.

Can this tart be made with other citrus fruits?

Yes, blood oranges, mandarins or kumquats work perfectly, just remember to adjust the cooking to keep the balance between acidity and sweetness.

Is it really necessary to prepare the tart the day before?

It’s not mandatory but highly recommended. The ganache firms up and flavors develop better, it also looks nicer when cutting.

How to prevent the crust from getting soggy?

Drain the candied clementines well before placing them on the ganache, otherwise the syrup’s water can soften the crust, especially if you take it out long before serving.

Can the shortcrust pastry be replaced by another dough?

Of course! You can try a cocoa sweet dough or even a Breton shortbread to experiment with different textures and tastes, each having its own charm.