Chocolate Orange Tartlets

Summary

Ingredients

• 4 medium egg (s)
• 1 pinch (s) salt
• 120 g suar
• 1 tablespoon vanilla sugar, bourbon
• 120 g spelled flour, 630
• 1 teaspoon, leveled tartar baking powder
• 2 tablespoon cornstarch
• 3 tablespoon, leveled cocoa powder
• 4 large orange (s)
• 250 ml orange juice, freshly squeezed, or not-from-concentrate
• 1 teaspoon, heaped grated orange peel or e.g., Finesse Orange
• 3 cl Grand Marnier or Cointreau
• 4 tablespoon vanilla sugar
• 2 tablespoon powdered sugar
• 9 sheets gelatine, white
• 250 g mascarpone
• 150 g natural yohurt, 3.5% fat
• 400 ml whipped cream
• 1 can tangerine (s) oranges
• 2 pack cake icing, course
• 1 tablespoon sugar
• 200 ml whipped cream
• 1 pack cream stabilizer
• 1 teaspoon, heaped vanilla sugar
• Chocolate icing, for decoration

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Instructions

1. For the chocolate biscuit, beat the eggs, sugar and vanilla sugar in the food processor for at least 6-8 minutes until very frothy. Mix the flour with cornstarch, baking powder and cocoa powder and, sifted by hand, fold loosely into the egg foam mixture with a whisk.
2. Preheat the oven to 190 ° C top / bottom heat and spread the dough on a baking sheet lined with baking paper or a baking frame with permanent baking foil and bake on the middle rail for approx. 12 minutes (test with chopsticks!). After baking, remove the biscuit from the baking paper or the permanent baking foil and turn it onto a board.
3. Cut out at least 8 circles from the cake base with dessert rings and place them on a cake plate, leaving the ring around the base (the remaining cake remains can be frozen very well for making pralines or cake pops).
4. Now fillet the oranges and squeeze the juice out of the rest of the oranges. Put 8 fillets aside for decoration. In addition, puree 250 ml orange juice (also direct juice from the bottle) and the orange liqueur with the remaining orange fillets, 2 tablespoon vanilla sugar and the orange zest in a tall container.
5. First soak 6 sheets of gelatine.
6. Mix the mascarpone and yogurt in the food processor with 2 tablespoons of vanilla and 2 tablespoons of powdered sugar until creamy. Fold in the whipped cream. Briefly heat the soaked gelatine in the microwave on the lowest setting and stir in the mascarpone cream, tablespoon at a time. Be careful that there are no lumps! Stir 5 tablespoons of the fruit puree into just under half of the mascarpone cream and use a tablespoon to spread approx. 1 cm of the orange-mascarpone cream onto the molds as the bottom layer.
7. Drain the mandarin oranges from the tin, collect the liquid and set aside for the preparation of the fruit platter.
8. Place 2 mandarins on the first layer of cream on each mold. Chill briefly in the refrigerator.
9. In the meantime, soak the remaining 3 sheets of gelatine first, then squeeze out and dissolve and, as already described, stir in a tablespoonful of the mascarpone cream that you set aside. Now fill this cream to just below the edge of the molds. There must still be room for the fruit mirror. To do this, heat the fruit puree in a saucepan, stir the cake glaze with 1 tablespoon of sugar and 2 tablespoons of the collected liquid from the canned mandarins without lumps and stir into the fruit puree, bring to the boil to make the pudding and distribute it on the dessert molds as a fruit layer. Chill in the refrigerator for at least 4 hours, or even better overnight!
10. For the chocolate decoration, first line a baking sheet with foil, then heat the chocolate fat glaze in a water bath and pour it into a freezer bag, let it cool down briefly so that it can splash better. Cut off a small corner of the bag and spray a grid-shaped pattern on the foil, let it cool completely and carefully break off small pieces with a cake palette.
11. Beat 200 ml of whipped cream with whipped cream and 1 teaspoon of vanilla sugar until stiff, pour into a skin-filling bag, sprinkle the cream tuffs on the tartlets, top with the remaining orange fillets and finally carefully place the chocolate decoration on top. The recipe is a bit labor-intensive, but it is definitely worth the effort!
12. Tip: if you lightly oil the molds from the inside before filling them and sprinkle them with granulated sugar, they can later be pulled off upwards more easily without smearing the layers of cream !!!

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