Tartlets with Orange Cream

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Tartlets with Orange Cream
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Health Score:
4,3 / 10
50 min.
ready in 4 h. 5 min.
Ready in


For the dough
300 grams Pastry flour
100 grams sugar
1 pinch salt
1 egg
200 grams butter
softened butter (for ramekins)
soft Pastry flour (for ramekins)
Pastry flour (to work)
dried Legume (for blind baking)
For the cream
1 untreated Orange
100 grams butter
4 eggs
50 grams Lavender honey
150 grams sugar
1 tablespoon cornstarch
40 grams brown sugar (for dusting)
For decorating
powdered sugar
How healthy are the main ingredients?

Preparation steps


For the dough: Mix the flour with the sugar and the salt. Spread onto the work surface and make a well in the middle. Beat the egg and pour into the well. Cut the butter into small pieces and distribute around the flour. Chop all ingredients together with a knife until crumbly, then knead with hands to a smooth dough. If necessary, add a little cold water or flour. Shape into a ball and wrap in plastic wrap. Refrigerate about 1 hour.


Preheat the oven to 180°C convection (approximately 350°F). Butter ramekins of about 10 cm diameter (approximately 4 inches). Sprinkle with flour.


Roll out the dough on a floured surface, then cut out circles of 12-14 cm diameter. Line the ramekins with the dough and form an edge. Prick with a fork several times, cover with parchment paper and pour the beans onto the parchment paper. Bake until golden brown, about 12-15 minutes. Remove the beans and parchment paper and cool slightly in the ramekins. Remove from the ramekins to cool completely.


For the cream: Rinse the orange in hot water, pat dry and grate the peel. Squeeze out the juice into a small saucepan with the grated peel and the butter. Beat the eggs in a bowl with the honey, sugar and cornstarch, then add to the orange butter while stirring. Continue stirring until thickened, then strain through a sieve and allow to cool while stirring occasionally. Pour the cooled cream into the tartlets and refrigerate at least 1 hour.


Just before serving, sprinkle each tartlet with a little brown sugar and lightly caramelize with a Bunsen burner. Serve to taste with lavender flowers and powdered sugar.