🍊 Chestnut & Mandarin Tartlets

I’d been wanting to try this flavor pairing for a while.

So when I had a bit of leftover chestnut mousse from my chestnut-blackcurrant entremets, I took the opportunity—and I have zero regrets.

As a huge fan of anything made with chestnut cream, I was already hooked. And the mandarin brings just the right touch of freshness to balance the richness.

The tartlet starts with a sweet pastry shell and almond cream.

I chose almonds because their flavor is quite neutral, so they wouldn't overpower the chestnut or mandarin.

Then comes a little mandarin confit. I made it using only mandarin segments (suprêmes), to avoid any bitterness from the membranes. You could use mandarin purée if you prefer, but I like having some texture for a more satisfying bite.

Next, there’s a disk of chestnut mousse lightly coated in neutral glaze for shine.

And to finish: delicate chestnut vermicelli and candied mandarin peel. You can make the peel yourself or buy it ready-made to save time.

I hope this fresh and indulgent little recipe brings you as much joy as it brought me.

Feel free to reach out if you have any questions—or tag me on social media if you recreate the tartlet. I'd love to share your work!

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Prep Time 3

Cook Time 29

Ingredients

🍊 Mandarin Confit

120 g mandarin segments suprêmes
20 g granulated sugar
2 g pectin

🌰 Almond Cream

55 g egg approx. 1 large egg
55 g unsalted butter softened
55 g almond flour
55 g granulated sugar

🌰 Chestnut Mousse

200 g chestnut cream
40 g chestnut paste
12 g dark rum
25 g heavy cream Part 1
180 g heavy cream Part 2
3 g gelatin

🥧 Sweet Pastry

75 g unsalted butter softened
45 g powdered sugar
15 g almond flour
30 g egg
Pinch of salt
125 g all-purpose flour
✨ Egg Wash
1 egg yolk
5 g heavy cream

🌰 Chestnut Vermicelli

100 g chestnut cream
50 g chestnut purée
🍬 Finishing
Neutral glaze as needed
Candied mandarin peel as needed

Instructions

Chestnut Mousse

Bloom the gelatin in cold water.
Heat the 25 g of cream (Part 1) in a saucepan.
Meanwhile, combine the chestnut cream and chestnut paste.
Add the gelatin to the warm cream, stir to dissolve, and pour it over the chestnut mixture.
Stir in the rum.
Whip the 180 g of cream (Part 2) to soft peaks.
Gently fold it into the chestnut mixture in 3 additions using a spatula.
Pour into silicone molds (same diameter as your tart rings) and freeze for at least 3 hours.

Mandarin Confit

Segment the mandarins (suprêmes only).
Heat gently in a saucepan until just beginning to simmer.
Mix sugar and pectin together.
Add this mixture to the mandarins as they begin to boil.
Stir and bring back to a boil for 1 minute to activate the pectin.
Cover with plastic wrap (touching the surface) and refrigerate until use.

Almond Cream

Cream the softened butter with the sugar.
Add the almond flour and mix until smooth.
Gradually add the egg.
Cover and chill until use.

Sweet Pastry Shells

In a stand mixer with the paddle attachment, cream the butter, powdered sugar, and almond flour.
Add the egg and mix well.
Add the sifted flour and salt, and mix just until combined.
Roll the dough to 2–3 mm thickness between parchment sheets. Freeze for 1 hour.
Butter and line your tart rings with the dough.
Freeze again for at least 1 hour (or overnight in the fridge).
Preheat the oven to 160°C (320°F).
Blind-bake for 10 minutes, remove rings, and let cool slightly.
Brush with egg wash (yolk + cream).
Pipe 1 cm of almond cream into each tartlet.
Bake again for 15 minutes. Let cool completely.

Chestnut Vermicelli

Mix the chestnut cream and purée until smooth.
Pass through a fine sieve to remove any lumps.
Pipe into thin strands using a 2 mm round piping tip onto parchment paper.
Freeze until firm, then cut into 2.5 cm squares.

Assembly

If too stiff, stir the mandarin confit to loosen it.
Spread a thin layer on top of the baked almond cream inside each tartlet.
Reheat the neutral glaze slightly and pour it over the frozen chestnut mousse disks.
Let drip for a few seconds, then place the glazed mousse on top of the tartlets.
Add one square of frozen chestnut vermicelli and a few strips of candied mandarin peel on top.

Notes

📝 Notes

You’ll likely have extra chestnut mousse—it's hard to make a smaller batch. Don’t waste it! Pour the rest into larger molds for a shareable tart or into half-spheres for mini tartlets or quenelles to use later as decoration.
You can find a full video tutorial of this tartlet on my Instagram page.

Chef Mimo

I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.

🍊 Chestnut & Mandarin Tartlets