- Baking Sheet / Parchment Paper: Essential for baking tart crust and granita base, ensuring even cooking and easy cleanup.
- Food Processor: Used for grinding dates, making the buttermilshift to whipped cream base, and preparing tart crust.
- Tart Pan: A round or square pan to create the tartlets' distinct shape and size.
- Measuring Cups: For accurately measuring ingredients like flour, buttermilk, and dates for the recipe.
- Digital Scale: For precise measurements of ingredients, especially if weight is preferred over volume in certain steps.
- Citrus Juicer (or Citrus Press): To extract juice from tangerines for the granita and possibly incorporate it into other components of the tartlets.
- Whisk: Used for beating the buttermilk and sugar to create a whipped cream base.
- Rolling Pin: To roll out the tart dough to a uniform thickness before baking.
- Ice Cream Scoop: For portioning out the tartlet crusts into individual servings.
- Mixing Bowls: For various stages of preparation, such as mixing ingredients for the crust or whipped cream.
2 cups boiling water
1 tangerine, halved horizontally
6 Medjool dates, slit on 1 side, pits carefully removed
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 large egg white, beaten to blend
1/4 cup (1/2 stick) unsalted butter
3/4 cup dark corn syrup
2 large eggs
2 large egg yolks
1/4 cup sugar
1/4 cup fresh tangerine juice (from 2 small tangerines or purchased fresh juice)
2 tablespoons brandy
1 teaspoon (packed) finely grated tangerine peel
1/4 teaspoon coarse kosher salt
3/4 cup chilled heavy whipping cream
1/4 cup chilled buttermilk
2 tablespoons sugar
Tangerine Granita
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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