Orange and Walnut Tarts
ready in 1 hr 40 min.
- 0.333 cup ground Walnut
- 1 cup flour (scant)
- 3 eggs
- ⅔ cup sugar
- ¼ cup cold butter
- 1 cup Mascarpone
- ½ cup Crème fraiche
- 1 Tbsp Custard powder
- 2 Tbsps Marmalade
- 4 untreated Oranges (two grated, two filleted, juice retained)
- powdered sugar (to decorate)
How healthy are the main ingredients?MascarponesugarWalnuteggOrange
1 Cutting board, 1 Peeler, 1 Small knife, 1 Small pot mit Deckel, 1 Measuring cups, 1 Citrus juicer, 1 Tablespoon, 1 Immersion blender
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Mix together the nuts, flour, a pinch salt, one egg white, 1-2 tbsp of the sugar and the butter to form a smooth dough. Wrap in cling film and let cool for approx. 20 minutes.
Mix together the mascarpone, creme fraiche, eggs and the leftover yolk. Add 3 tbsp of the sugar and the custard powder.
Heat the marmalade a little and toss the orange fillets in it.
Remove the dough from the fridge and separate it into 6-8 pieces. Roll out each piece slightly larger than the tartlet tins and place the dough in the tins.
Spread the cream smoothly on top and cover with the orange fillets. Bake for approx. 25 minutes.
In the meantime put the remaining sugar into a pot with 50 ml water and bring to a boil. Add the zest and the juice and cook for a further two minutes.
Sieve the mixture and remove the zest. Set aside and reduce the syrup to about half.
Remove the tartlets from the oven and garnish with the zest and pour the syrup over the top. Let cool and serve sprinkled with icing sugar.