Orange tartlets with truffle cream

Name: Orange tartlets with truffle cream
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 100 g Milk chocolate; 200 g Whipped cream; 125 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 225 g Flour; 1 TEASPOON Baking Powder; 1 (6 g) Bag of fine orange fruit; 4 TABLESPOONS Milk; 7-10 Tbsp Juice of 2 oranges; 1 gestr. tbsp. icing sugar; 7-10 Tbsp Orange julienne, mint and canned mandarins; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

100 g Milk chocolate
200 g Whipped cream
125 g Butter or margarine
100 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
225 g Flour
1 TEASPOON Baking Powder
1 (6 g) Bag of fine orange fruit
4 TABLESPOONS Milk
7-10 Tbsp Juice of 2 oranges
1 gestr. tbsp. icing sugar
7-10 Tbsp Orange julienne, mint and canned mandarins
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chopping chocolate. Warm the cream and melt the chocolate in it while stirring (must not boil). Place the chocolate cream in a mixing bowl and refrigerate for about 3 hours. In the meantime, whisk fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until foamy, gradually add eggs. Mix flour and baking powder, sieve onto the fatty egg mixture, add orange fruit and milk and mix.
2
Pour the dough into greased tartlet cups (50 ml content) sprinkled with breadcrumbs and bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 20 minutes. Remove the tartlets from the oven, let them cool down a bit, turn them out of the baking tins, prick them several times with a wooden skewer and sprinkle them with orange juice. Dust the cakelets with icing sugar. Whip the chocolate cream with the whisks of the hand mixer, fill into a piping bag with a star-shaped spout and squirt one tuff onto each cakelet. Serve decorated as desired with orange peel, mint and mandarins