Tartlets with Orange Cream

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Tartlets with Orange Cream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
192
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein1.66 g(2 %)
Fat3.32 g(3 %)
Carbohydrates41.13 g(27 %)
Sugar added34.69 g(139 %)
Roughage1.47 g(5 %)
Vitamin A7.38 mg(923 %)
Vitamin D0 μg(0 %)
Vitamin E1.55 mg(13 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.59 mg(5 %)
Vitamin B₆0.03 mg(2 %)
Folate13.89 μg(5 %)
Pantothenic acid0.12 mg(2 %)
Biotin4.33 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.45 mg(18 %)
Potassium107.59 mg(3 %)
Calcium30.47 mg(3 %)
Magnesium20.87 mg(7 %)
Iron0.3 mg(2 %)
Zinc0.24 mg(3 %)
Saturated fatty acids0.26 g
Cholesterol0 mg

Ingredients

for
8
For garnishing
2 Oranges
50 grams chopped almonds
50 grams sugar
For the cream
50 grams Lavender honey
150 grams sugar
1 tablespoon cornstarch
40 grams brown sugar (for sprinkling)
For the pastry
Pastry flour (to work)
dried Legume (for blind baking)
How healthy are the main ingredients?
sugarsugaralmondsugarOrange

Preparation steps

1.

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.

2.

Butter tartlet molds and sprinkle with flour.

3.

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.

4.

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. 

5.

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.

6.

Garnish tartlets with orange segments and almonds. Serve.