Almond tarts with canache cream and orange slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, salt, icing sugar and ground almonds in a bowl. Add 1 egg and butter. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Grease 8 Tartelettes with lift-off base (approx. 10 cm Ø) and dust with flour. Divide the dough into 8 portions of equal size. Roll out the dough on a floured work surface (13-14 cm Ø), line the moulds with the dough and press down the edges. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, remove from oven and leave to cool in the pan for approx. 1 hour

3. 3

   Bring the cream to the boil in a pot. Finely chop the couverture, stir in until you have a smooth canache. Chill for about 30 minutes until the canache begins to firm up. Stir with the whisk of the hand mixer for 2-3 minutes until creamy

4. 4

   Remove the tartelettes from the moulds, spread the canache on top and chill for about 30 minutes. Roast the flaked almonds in a pan without fat for 2-3 minutes, take them out, let them cool down for about 10 minutes. Peel oranges so that the white skin is completely removed, cut each orange into 6 slices. Place 3 orange slices of different sizes on each Tartelett, sprinkle with almond flakes

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
470 kcal

CARBS
41 g

FATS
30 g

PROTEINS
8 g