Shortcrust pastry tartlets with chocolate cream and orange filets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour and diabetic sweetener. Knead with egg yolk and butter in pieces to a smooth dough, refrigerate for about 1/2 hour. In the meantime, heat the cream in a pot (do not boil), finely chop the chocolate and stir in until it is completely dissolved. Put in a cool place for about 1 1/2 hours. Roll out dough between 2 layers of cling film 4-5 mm thick.

2. 2

   Cut out circles with greased cake tins. Press the dough circles into the tartlets. Prick the pastry base several times with a fork. Bake the cakelets in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let cool down briefly. Remove the cakelets from the tins and let them cool down. Briefly whip the chocolate cream with the whisk of the hand mixer, fill into a piping bag with star-shaped spout and squirt into the cakelets. Peel the orange so that the white skin of the orange is completely removed. Remove orange slices with a sharp knife between the parting skins.

3. 3

   Let cool down briefly. Remove the cakelets from the tins and let them cool down. Briefly whip the chocolate cream with the whisk of the hand mixer, fill into a piping bag with star-shaped spout and squirt into the cakelets. Peel the orange so that the white skin of the orange is completely removed. Remove orange slices with a sharp knife between the parting skins. Place on the chocolate cream, dust the edges of the cake as desired with icing sugar and decorate with mint leaves

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
23 g

PROTEINS
6 g