Chocolate tartlets with chocolate-orange ganache

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, cocoa and baking powder. Add 50 g sugar, vanillin sugar, salt, egg, butter in flakes and 1 large tablespoon of cold water and knead into a smooth dough with your hands. Wrap in foil and chill for about 30 minutes

2. 2

   Wash orange hot and dab dry. Peel half of the peel thinly as a spiral and put it into a small pot with the cream. Finely grate the remaining peel and mix with coarse-grained sugar. Pour onto parchment paper and allow to dry

3. 3

   Turn over a muffin tray (12 troughs) and grease the outside of the tins well. Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out 12 circles (9-10 cm Ø), place them on the greased muffin tins and lightly press the edges all around. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Allow the finished tartlets to cool for about 5 minutes, then carefully remove them from the tartlets and lift them off. Let them cool down on a cake rack. Cut 6 more circles from the remaining dough, place them over the muffin tins and bake

4. 4

   Roughly chop the chocolate. Heat the cream with the orange peel, remove from the heat and remove the peel. Add the chocolate to the cream and melt it while stirring. Allow to cool at room temperature for 30-45 minutes, stirring occasionally. Divide liquid chocolate cream into 12 tartlets and chill for at least 1 hour. Sprinkle with orange sugar just before serving. Tin the 6 unfilled chocolate tartlets or freeze them

5. 5

   Waiting time approx. 1 3/4 hours. 12 Filled tartlets have

Nutrition Facts

KCAL
310 kcal

CARBS
24 g

FATS
21 g

PROTEINS
4 g