Orange and grapefruit tarts

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead the flour, butter, sugar, baking powder and egg yolk into a smooth short pastry. Chill for one hour. Grease ten tartlet cups (approx. 12 cm Ø) and sprinkle with breadcrumbs. Roll out the shortcrust pastry on a floured work surface and line the tins with it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes. Turn out of the ramekins and let cool down.

2. 2

   Wash one orange thoroughly and grate the peel finely. Halve the orange and squeeze the juice. Peel the remaining oranges so that the white skin is completely removed. Remove the fillets between the parting skins with a sharp knife and squeeze the juice out of the parting skins. Drain the orange fillets and measure 1/4 litre of juice. Soak the gelatine. Mix yoghurt, orange peel, orange juice and sugar. Squeeze the gelatine, dissolve and stir into the yoghurt cream. Cool until the cream thickens. Whip the cream until stiff, fold into the cream and spread into the tartlets. Chill for 30 minutes.

3. 3

   Soak the gelatine. Mix yoghurt, orange peel, orange juice and sugar. Squeeze the gelatine, dissolve and stir into the yoghurt cream. Cool until the cream thickens. Whip the cream until stiff, fold into the cream and spread into the tartlets. Chill for 30 minutes. Peel grapefruits also so that the white skin is completely removed. Cut the grapefruits into slices and quarter them. Cover the tartlets with orange filets and grapefruit wedges. Serve decorated with mint. Makes ten tartlets

4. 4

   Peel grapefruits also so that the white skin is completely removed. Cut the grapefruits into slices and quarter them. Cover the tartlets with orange filets and grapefruit wedges. Serve decorated with mint. Makes ten tartlets

5. 5

   E 8.99 g/ F 24.76 g/ KH 49.89 g