Orange Tartlets

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Orange Tartlets
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 5 min.
Ready in

Ingredients

for
8
For the pastry
300 grams Pastry flour
100 grams sugar
1 pinch salt
1 egg
200 grams butter
softened butter (for the ramekins)
Pastry flour (for the ramekins)
Pastry flour (for work surface)
dried Legume (for blind baking)
For the cream
1 organic Orange
100 grams butter
4 eggs
50 grams Lavender honey
150 grams sugar
1 tablespoon cornstarch
40 grams brown sugar (for sprinkling)
For garnishing
Lavender
candied Oranges
powdered sugar
How healthy are the main ingredients?
sugarsugarsugarsalteggOrange

Preparation steps

1.

For the pastry: mix flour with sugar and salt, pile on the work surface and make a well in the center. Add beaten egg to the well. Cut butter into pieces and arrange around the well. Chop all ingredients with a large knife until crumbly. Quickly knead with your hands to a smooth pastry. If necessary, add a little cold water or flour. Shape into a ball and wrap in plastic wrap, refrigerate for about 1 hour.

2.

Butter 10 cm ramekins (approximately 4 inches) with soft butter and sprinkle with flour.

3.

Roll out pastry on a floured surface, cut out circles about 12-14 cm (5-6 inches) and line ramekins with them, making edges all around. Prick the bottom of the pastry with a fork several times, cover with baking paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 12-15 minutes or until golden brown. Take out of the oven and remove beans and paper, carefully take out of the ramekins and cool. 

4.

For the cream: rinse orange in hot water, pat dry and grate zest. Squeeze juice and combine both with butter, heat up. Beat eggs in a bowl with honey, sugar and cornstarch. Add orange butter, whisking. Beat until fluffy and strain through a sieve. Cool, stirring occasionally. Pour cream into tartlets and refrigerate for at least 1 hour.

5.

Just before serving, sprinkle each tartlets with a little brown sugar and lightly caramelize with a Bunsen burner. Garnish with lavender and candied orange slices, dust with powdered sugar. Serve.