Orange Tartlets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, softened butter in pieces, 1 egg, 50 g sugar, approx. 1 tablespoon cold water and salt to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime grease 6 tartlet cups well.

2. 2

   On a floured work surface, roll out the short pastry not too thin and cut out circles (approx. 14 cm Ø). Line a mould with them and cut off any excess dough. Prick the bottom of the pastry several times with a fork and place the tins on a grid.

3. 3

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Let the finished cakelets cool down for about 5 minutes and then immediately turn them out of the moulds. Let them cool completely.

4. 4

   In the meantime, soak the gelatine in cold water for about 10 minutes. Wash 1 orange thoroughly and finely grate half of the peel. Peel 2 oranges so that white skin is completely removed.

5. 5

   Remove the orange fillets with a sharp knife between the parting skins and squeeze out the juice. Squeeze out the remaining orange and add the squeezed juice to approx. 175 ml of juice. Separate the remaining egg.

6. 6

   Beat the egg yolks, grated orange peel, butter-vanilla flavouring and 1 tablespoon of sugar until creamy. Sweeten orange juice with the remaining sugar. Squeeze out the gelatine, dissolve, add orange juice while stirring.

7. 7

   Stir into the egg yolk and chill for about 20 minutes. In the meantime, beat the egg whites and cream separately until stiff. When the juice starts to gel, first fold in the cream and then the beaten egg white. Fill the cream into the cakelets and put them in a cool place for about 2 hours.

8. 8

   Drain the orange fillets well and cover the tartlets with them. Serve decorated with lemon balm leaves.

Nutrition Facts

KCAL
470 kcal

CARBS
48 g

FATS
27 g

PROTEINS
9 g