Orange tart
easy
75 mins
75 mins
Ingredients
- 50 g ground hazelnuts
- 125 g Butter or margarine
- 130 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 160 g Whipped cream
- 125 g Flour
- 1/2 package Baking Powder
- 15-20 g Hazelnut flakes
- 5 Oranges
- 1 package Cream stabiliser
- 200 g Edible quark (20 % fat in dry matter)
- 3 TABLESPOONS Orange liqueur
- 1 TEASPOON Orange fruit
- 80-100 g Orange marmalade
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and ground hazelnuts
Directions
- 1
Roast ground hazelnuts in a pan without fat and let them cool down. Cream fat, 100 g sugar, vanillin sugar and salt. Stir in the eggs one after the other. Add 3 tablespoons cream and roasted hazelnuts.
- 2
Mix flour and baking powder and stir in briefly. Put the dough into 7 greased tartlet cups (approx. 12 cm Ø) sprinkled with ground hazelnuts and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-11 minutes.
- 3
Let it rest in the moulds for about 5 minutes, then turn it over and let it cool down. Roast the hazelnut flakes in a pan without fat and let them cool down. Peel oranges so that the white skin is completely removed.
- 4
Cut oranges into slices. Whip the rest of the cream and the cream firmer until stiff. Mix quark, remaining sugar, 2 tablespoons orange liqueur and orange fruit. Fold in the cream and place the cream in a piping bag with a large star-shaped spout.
- 5
Spray a thick tuff on each tartlet and cover with orange slices. Warm up the jam and the rest of the liqueur while stirring. Spread orange slices with jam and sprinkle with hazelnut leaves.
- 6
Serve decorated with mint. Makes 7 cupcakes.
Nutrition Facts
560 kcal
53 g
33 g
12 g
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