Wonder Clementine Bar with Chantilly Vanilla Cream

Recipe was submitted into February’s Food Challenge (2011) by Merry G.


Crust Ingredients:

  • 1 cup salted butter, softened
  • 1/2 cup granulated sugar
  • ½ teaspoon ground nutmeg
  • 2 cups all-purpose flour

Filling Ingredients:

  • 3/4 cup slated butter, softened
  • 6 large eggs
  • 4 tangerines, quartered, seeds removed
  • 2 teaspoons vanilla extract
  • 2 cups granulated sugar

Chantilly Cream Ingredients:

  • 1 ¼ cup whipping cream
  • 2 teaspoons vanilla extract
  • 1/4 cup fine Bakers sugar


Heat oven to 375 degrees. Spray a 9×13″-inch glass baking pan with cooking spray. Mix all crust ingredients; press into pan with a fork or by hand. Bake 15 minutes and remove from oven. Turn oven to 350 degrees.

Meanwhile, place all filling ingredients in blender, and blend on high for 1 minute, scrap down sides, and blend for 30 seconds or until well blended. Pour tangerine mixture on top of baked crust.

Bake for 20 minutes. Cover with foil and bake for 10 additional minutes, or until center has set. Cool for 15 minutes. Cut into 6 rows by 4 rows. Serve warm on individual dessert plates, dollop with Chantilly Vanilla Cream.

To make Chantilly Vanilla Cream: Using an electric mixer, beat whipping cream, on low for 15 seconds, gradually add fine sugar and vanilla extract, beat on speed until stiff. Chill until ready to serve. Makes 24 bars

This recipe works great with Meyer Lemons too! If you wish, grate a little orange zest on top of the cream for a splash of color; tangerine zest is a little to bitter.

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