Yoghurt-Orange Tortlets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and let them thaw at room temperature for about 15 minutes. In the meantime, mix 100 ml milk, sugar and pudding powder. Bring 600 ml milk to the boil, remove from the heat and stir in the pudding powder. Bring the pudding to the boil while stirring and let it boil for 1 minute. Pour the pudding into a bowl and cover the surface with foil.

2. 2

   Roll out puff pastry slices on a floured work surface in a rectangular shape (approx. 28 x 14 cm). Cut rectangles in half crosswise (14 x 14 cm) and line 6 greased tartlet cups with lift-off base (11 cm Ø) so that the corners are over the edge. Prick the centre of the dough several times with a fork, line with baking paper and fill with dried peas. Mix the egg yolk and cream and brush the edges of the dough with it. Bake the cakelets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove from the oven, let it cool down for about 10 minutes, carefully remove from the tin and let it cool down on a cake rack. Do the same with the rest of the dough. Wash untreated oranges, grate dry and thinly grate the peel. Mix yoghurt, pudding and orange peel and fill into the cooled cakelets. Peel all oranges so that the white skin is completely removed.

3. 3

   Do the same with the rest of the dough. Wash untreated oranges, grate dry and thinly grate the peel. Mix yoghurt, pudding and orange peel and fill into the cooled cakelets. Peel all oranges so that the white skin is completely removed. Cut out fruit fillets between the parting skins. Wash lemon balm, dab dry and remove leaves. Cover cake with orange fillets and decorate with lemon balm

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
37 g

FATS
13 g

PROTEINS
5 g