Poppy seed tartlets with cream cheese and orange filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease 10 tartlet cups (bottom 8.5 cm; top 10 cm Ø) well. For the dough, knead flour and butter with your hands until finely crumbly. 1-2 TABLESPOONS

2. 2

   Add poppy seeds, egg, 75 g sugar and salt. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out on a floured work surface (approx. 2 mm thick) and cut out circles (approx. 11 cm Ø). Place the dough in the moulds, allowing the dough to protrude slightly. Prick the base several times with a fork. Knead the rest of the dough, roll out and line the remaining moulds. Chill for about 30 minutes.

3. 3

   Place the tartelettes on the oven rack. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Take out, let cool down briefly. Remove from the tins and allow to cool

4. 4

   Wash the oranges and grate them dry. Remove the zests with a zipper. Heat 125 ml water and 75 g sugar in a pot and bring to the boil. Add zests and boil down for about 5 minutes at high heat until syrupy. Remove from the heat and let it cool down. Mix 125 g sugar with cream setting agent. Mix cream cheese with sugar mixture and orange juice with the whisk of the hand mixer until smooth. Pour cream into a piping bag without spout. Pour the cream into the tartelettes. Drizzle with the cooled syrup and sprinkle with 1 tsp. poppy seeds. Keep cool until serving

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
520 kcal

CARBS
49 g

FATS
31 g

PROTEINS
11 g