Tartlets with Orange Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 1.66 g | (2 %) | ||
| Fat | 3.32 g | (3 %) | ||
| Carbohydrates | 41.13 g | (27 %) | ||
| Sugar added | 34.69 g | (139 %) | ||
| Roughage | 1.47 g | (5 %) |
| Vitamin A | 7.38 mg | (923 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.55 mg | (13 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 0.59 mg | (5 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 13.89 μg | (5 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 4.33 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.45 mg | (18 %) | ||
| Potassium | 107.59 mg | (3 %) | ||
| Calcium | 30.47 mg | (3 %) | ||
| Magnesium | 20.87 mg | (7 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 0.26 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the cream
- 50 grams Lavender honey
- 150 grams sugar
- 1 Tbsp cornstarch
- 40 grams brown sugar (for sprinkling)
- For the pastry
- Pastry flour (to work)
- dried Legume (for blind baking)
Preparation steps
For the pastry: combine flour with sugar and salt. Place flour on a work surface and make a well in the center. Add egg into 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 dough. If necessary, add a little cold water or flour. Shape into a ball and wrap in plastic wrap, refrigerate for 1 hour.
Butter tartlet molds and sprinkle with flour.
Roll out dough on a floured surface, cut out circles about 12-14 cm in diameter (approximately 5-6 inch) and line tart molds (10 cm in diameter) (approximately 4 inch) with dough, making an edge all around. Prick several times with a fork, cover with baking paper and beans and bake in preheated oven at 180°C (approximately 350°F) for 12-15 minutes or until golden brown. Take out of the oven, remove paper and beans and remove tartlets from molds.
For the cream: rinse orange in hot water, pat dry and grate zest. Squeeze out juice. Combine zest anf juice with butter and heat. Beat eggs in a bowl with honey, sugar and cornstarch. Add to orange butter. Whisk and strain through a sieve. Cool, stirring occasionally. Pour cream into tartlets and refrigerate for at least 1 hour.
For garnishing: peel oranges with a knife, removing as much pith as possible. Fillet oranges. Toast almonds in a dry pan until golden yellow. Sprinkle with sugar and caramelize. Remove from pan and let cool. Chop finely.
Garnish tartlets with orange segments and almonds. Serve.
