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Chocolate Orange Tartlets Recipe


INSTRUCTIONS:


Pastry
  • 190g all-purpose flour
  • 110g salted butter, cut into cubes
  • 1 tablespoon of sugar
  • 2 tablespoons cold milk / water

Ganache
  • 250mls of double cream
  • 250g of Lindt chocolate (I used half milk chocolate and half 70% Cocoa)
  • 2 tablespoons of Cointreau
  • Orange zest

Chocolate Orange Tartlets Recipe


INSTRUCTIONS:

  1. Grease six 4″ round tartlet tins with a little butter.
  2. Sieve the flour into a large bowl.
  3. Add the butter cubes and rub the butter into the flour until it resembles breadcrumbs.
  4. Add the milk a little at a time. You need just enough to bring the pastry into a loose dough.
  5. Bring the pastry together with a fork, then form it into a ball and wrap it in cling wrap.
  6. Place it in the fridge and leave it rest for at least thirty minutes.
  7. Preheat the oven to 180 C / 350 F.
  8. Roll the pastry out on a floured surface/ silpat.
  9. Line the tartlet tins with the pastry.
  10. Flatten out six paper cupcake liners and lay them on top of the pastry in each tartlet tin.
  11. Put some baking beads/ rice on top of the cupcake liners.
  12. Bake the pastry cases for 8-10 minutes until golden.
  13. Remove the baking beads and cupcake liners, and cook the pastry cases in the oven for a further 5 minutes.
  14. Once cooked, allow to cool on a wire rack.
  15. To make the ganache, heat the chocolate and cream together in a bowl over a saucepan of boiling water.
  16. Allow to melt, and stir together when the mixture is smooth and creamy.
  17. Add the Cointreau, and stir to combine.
  18. Pour the ganache into the cooled pastry shells.
  19. Chill in the fridge for 45 minutes or until just set
  20. Garnish with orange zest and serve.

Source: Stasty
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Chocolate Orange Tartlets Recipe Chocolate Orange Tartlets Recipe Reviewed by kuji hara on 2:51 AM Rating: 5

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