Ingredients for Orange Filled Mini Tartolets Recipe

For the dough

  • 250 g flour
  • 50 g icing sugar
  • 1 pinch of salt
  • 120 g unsalted butter (Must be very cold)
  • 1 egg (Scrambled)

For the orange curd filling

  • 4 egg yolks
  • 50 g icing sugar
  • 120 ml orange juice (Approx. 3 oranges)
  • 1 orange zest
  • 1 tablespoon of cornstarch
  • 75 g unsalted butter

For the chocolate ganache

  • 70 g dark chocolate
  • 70 ml cream

How to Make Orange Filled Mini Tartolets?

  • In the bowl of your food processor, mix the flour, powdered sugar, and salt. Add the cold butter cut into small cubes and mix until you get very fine crumbs.
  • Add the beaten egg and mix again until the dough comes together. Form the dough into a ball and place it between 2 sheets of baking paper and roll out about 3 mm with a rolling pin. thickness, put it on a flat tray and let it rest in the refrigerator for at least 1 hour.
  • Cut the dough into small circles with a round cookie cutter. Press each piece of dough into small muffin molds and pierce the bottoms with a fork to prevent them from rising and losing their shape. Let it rest in the refrigerator for 1 hour again.
  • Preheat your oven to 160 degrees and place the muffin tin in the freezer while the oven is preheating.
  • Put a small piece of baking paper inside each tartolet shell and fill them with rice or beans. Bake for 15 minutes, remove from the oven, remove the weights on them, bake for another 15 minutes, until golden brown and remove from the oven.
  • For the orange cream filling, put the orange juice and zest, egg yolks, sugar and starch in a small saucepan and whisk well.
  • Then take it to the stove and cook on low heat, stirring until it thickens. Add the butter, mix until it melts and remove from the heat. Strain through a fine sieve for a smooth consistency and leave to cool.
  • Fill cooled tartlet molds with warm orange cream and tap on a hard surface to remove air bubbles.
  • For the chocolate ganache, finely chop the dark chocolate and place in a heatproof mixing bowl. Heat the cream in a small saucepan until it starts to boil and pour over the chopped chocolate and stir until melted.
  • Put it in a piping bag, cut off the end and squeeze it over the orange cream. Put it in the refrigerator to freeze for at least 2 hours. Serve garnished with orange slices and powdered pistachios. (Leave at room temperature for about 30 minutes before serving for best texture).
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