Cappuccino dot tart

Name: Cappuccino dot tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g butter/margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 1 package "Fine orange peel; 250 g Flour; 1/2 package Baking Powder; 100 ml Milk; 7-10 Tbsp Grease; 1 can(s) (314 ml) Mandarin Oranges; 400 g Whipped cream; 1 package Cream stabiliser; 2 packages Vanillin sugar; 3 tablespoons (15 g) Cappuccino-Pulver; 40 g Dark chocolate to decorate

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g butter/margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
1 package "Fine orange peel
250 g Flour
1/2 package Baking Powder
100 ml Milk
7-10 Tbsp Grease
1 can(s) (314 ml) Mandarin Oranges
400 g Whipped cream
1 package Cream stabiliser
2 packages Vanillin sugar
3 tablespoons (15 g) Cappuccino-Pulver
40 g Dark chocolate to decorate

Directions

1
Cream soft fat, sugar and salt. Add eggs bit by bit and stir in. Stir in orange peel as well. Mix flour and baking powder. Alternately stir in with the milk. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C / fan oven: 150 °C/ gas: level 2) for 35-45 minutes. Allow to cool down
2
Drain the mandarins. Whip the cream until stiff, adding the firming agent, vanilla sugar and cappucino powder. Pour into a piping bag with a large perforated spout. Spray the cream dab close together on the base. Spread the mandarins on top
3
Roughly chop the chocolate, place in a solid freezer bag and melt in a hot water bath. Cut off a tiny corner of the bag and draw the chocolate in fine strips over the cream patches