Orange and truffle tartlets

Name: Orange and truffle tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Dark chocolate; 350 g Whipped cream; 150 g flour, 50 g sugar; 100 g cold + some butter/margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 1 (approx. 250 g) Orange; 7-10 Tbsp Icing sugar; 7-10 Tbsp Clear film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Dark chocolate
350 g Whipped cream
150 g flour, 50 g sugar
100 g cold + some butter/margarine
7-10 Tbsp grated rind of 1 untreated lemon
1 (approx. 250 g) Orange
7-10 Tbsp Icing sugar
7-10 Tbsp Clear film

Directions

1
Break chocolate into pieces. Heat the cream, melt the chocolate in it, cool down. Chill for at least 4 hours. Quickly knead flour, sugar, 100 g fat in pieces, 2-3 tablespoons cold water and lemon peel. Cover and chill for about 30 minutes.
2
Roll out the dough between 2 layers of foil approx. 1/2 cm thin. Cut out about 12 circles (about 12 cm Ø). Place in greased brioche or tartlet moulds (7 cm Ø, 3 cm high), press into the grooves at the edges, prick more often with a fork
3
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes. Let them cool down
4
Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Whip the chocolate cream and put it into a piping bag with star-shaped spout. Pour into the cakelets. Place orange fillets on top and dust with icing sugar