3/4 cup (180 milliliters) unsalted butter, chilled and cut into cubes
2 tablespoons (30 milliliters) heavy cream, cold
3/4 cup (180 milliliters) sugar
3 tablespoons (45 milliliters) clementine zest
6 egg yolks
1 teaspoon (5 milliliters) vanilla extract
1-1/2 cups (360 milliliters) strained clementine juice
1/4 cup (60 milliliters) cornstarch
1/2 cup (120 milliliters) butter
Candied edible flowers:
1 egg white
20 edible sweet violets, cleaned and dried carefully
2 tablespoons (30 milliliters) white sugar
1 cup (240 milliliters) heavy cream
2 teaspoons (10 milliliters) sugar
To make the crust, mix together flour, icing sugar, crushed pink peppercorns, and salt in a bowl. Cut the butter into the flour mixture. Gradually add cream. Flatten the dough into a disc. Roll the dough out into a large circle. Press it into a tart pan, cover with plastic wrap and refrigerate for one hour. Cover with tin foil. Weight with baking beans. Cook at 350 F (180 C) for 30 minutes. Remove the foil and weights, and bake a further ten minutes. Let cool.
To make the curd, add sugar and clementine zest to a bowl. Use your fingers or the back of a spoon to press the clementine zest into the sugar and release the oils. Over a bain marie, whisk together egg yolks, eggs, vanilla, clementine juice, and sugar with clementine zest. Cook, stirring until it starts to thicken, about 10-12 minutes. Remove from heat and strain. Put back in the bain marie and add cornstarch. Whisk until thickened. Remove from heat. Add butter and whisk through.
For edible flowers, whisk egg white. Brush egg mixture on flowers. Lay flowers on a baking sheet lined with parchment paper. Sprinkle sugar over flowers and let sit at room temperature for 24 hours.
To assemble, spoon curd into tart shell. Refrigerate for two hours. Add cream to a cold bowl. Whip cream to soft peaks. Gradually add sugar. Whip cream to stiff peaks. Spoon whipped cream into a piping bag. Pipe onto tart. Place flowers on tart.