Home Recipes Orange Filled Mini Tartolets

Orange Filled Mini Tartolets

by Ünal Güler

Ingredients for Orange Filled Mini Tartolets

For the dough

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

For the orange curd filling

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

For chocolate ganache

  • 70 g bitters chocolate
  • 70 ml cream

How to Make Orange Filled Mini Tartolets?

  • Mix flour, powdered sugar and salt in the bowl of your food processor. 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 tartlet shell and fill it with rice or beans. fill it with Bake for 15 minutes, remove from the oven, remove any weights on them .
  • Then take it to the stove and cook it 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 let 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 over the orange cream. Put it in the refrigerator to freeze for at least 2 hours. Serve garnished with orange slices and powdered pistachios. (For best texture, leave at room temperature for about 30 minutes before serving).

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