Chocolate Orange Tartlets
Sweet little French Orange Chocolate Tartlets made out of homemade orange shortcrust pastry, orange curd filling and lovely Chocolate Ganache
Equipment
- 1 Whisk
- 1 heatproof bowl
- 1 small sauce pan
Ingredients
Pâte Sablée (French Shortcrust Pastry)
- 250 grams white flour / all purpose flour
- 70 grams powdered sugar
- 1 pinch salt
- 130 grams butter
- 1 egg
- 1 orange
Orange Curd
- 120 grams fresh orange juice 2 oranges
- 60 grams butter
- 2 oranges (zest) zest of the oranges
- 3 egg yolks
- 1 tbsp corn starch
- 40 grams regular sugar
Chocolate Ganache
- 80 ml thickened cream / heavy cream
- 80 grams dark cooking chocolate
Instructions
Tartlet Shells
- With a mesh strainer, sift the flour into a large bowl and add the powdered sugar and salt. Mix everything well together.
- Add the ice cold or frozen cubes of butter and with your hands (or using a food processor), massage the butter into the flour mix until you get a crumbly shortcrust pastry.
- whisk the egg in a cup and add to the bowl. Add the orange zest and with a fork, mix the egg and zest into the pastry dough.
- put the crumbs onto the kitchen countertop and knead into an uniform dough. Form the dough to a ball.
- Put the dough ball between two large sheets of parchment paper. With a rolling pin, roll out the dough into a disk about 3-4mm thick. Put the disk into the fridge (laying flat) for 1 hour or longer.
- grease the muffin pan with some melted butter. With a cookie cutter, cut out round disks (a little larger than the opening of the tartlet pan) from the cold and hard disk of dough.Gently press the disks into the muffin pan, removing any air bubbles. Try to work safely but quick at this step, as the dough quickly becomes soft and brittle again. With a fork, prick the bottom of the pastries. Put the muffin form into the fridge for 30-60 minutes.
- Cover each tartlet shell with a piece of parchment paper and add some baking weights (or dry rice, beans etc.). Blind bake the shells in the oven at around 170°C / 340°F for 15minutes.
- Take the Muffin pan out of the oven again, remove the baking weights and bake again for another 15 minutes until the shells turn golden. Take the shells out of the muffin pan and let them completely cool down on a cooling rack
Orange Curd
- Using a citrus press, extract the juice of the fresh oranges. Measure the juice so you have the right amout regarding the recipe ingredients.
- separate 3 egg yolks and put them into a small sauce pan. Add the orange juice, sugar, corn starch and orange zest. Mix together and set the stove to low heat. Keep stirring until the liquid thickens.Add the cold cubes of butter and whisk to a smooth curd. Fill the cold tartlet shells from the fridge halfway with the freshly made orange curd. Put the tartlets back into the fridge for 1 hour or longer.
Chocolate Ganache
- Finely chop the dark cooking chocolate and put into a heatproof bowl. In a small saucepan, heat up the heavy cream and pour half of it over the chocolate. Let it sit for about 3 minutes and then mix together with a spatula. Add the other half of the hot cream and mix together to an even ganache.Top the Tartlets with the hot chocolate ganache and put back into the fridge for 1 hour.
- Be creative and decorate the chocolate orange tartlets with orange zest, fresh orange slices or chocolate splitters etc. Best enjoy your lovely tartlets the same day as you made them, but you kan keep them for sure for about 3 days in the fridge.
