Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita

Name: Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita
Yield: Makes 6 Servings
Ingredients: 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 (click for recipe)

By Gabrielle HamiltonPhotography by Noel Barnhurst

October 31, 2006

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Recipe notes