Chocolate Tart with Vanilla Parfait and Orange Ragout
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 5 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 150 g chocolate, with 70% cocoa content
- 4 piece (s) chocolate decoration (chocolate sticks), cut out by yourself, approx. 3 cm long, 1 cm in diameter, frozen
- 6 egg (s), including 2 whole and 4 egg yolks
- 2 tablespoon cognac
- 100 g butter
- 100 g suar
- 60 g flour
- Butter for the molds
- Icing sugar, for sprinkling the tartlets
For the cream:
- 5 egg yolks
- 50 grams sugar
- 200 g cream, whipped
- 1 vanilla pod (s), pulp it
For the ragout:
- 2 large oranges, or 3-4 blood oranges
- 1 vanilla pod (s), pulp it
- 1 tablespoon honey
- 50 ml orange liqueur (Grand Marnier)
Print Recipe
Pin Recipe Instructions
- Dough:
- Beat the eggs with the sugar in a water bath until frothy, melt the butter with the chocolate and cognac and mix with the egg mixture. Fold in the flour and divide everything into 4 buttered molds approx. 6 cm in diameter and height. Put a frozen chocolate stick straight into the middle of each mold and place the molds in the refrigerator for 1-3 hours.
- For the parfait, beat the egg yolks, sugar and vanilla pulp in a water bath, allow to cool, fold in the cream and freeze in the freezer for about 5 hours. For a better look, fill the mixture into 2 molds beforehand.
- Ragout:
- Peel the oranges cleanly and cut them into skinless fillets with a knife, collecting the juice. Bring it to the boil briefly with the vanilla, add honey and season with the liqueur, let cool and let the orange fillets steep for 3 hours, turn once.
- Before serving, bake the chocolate tarts in the 180 ° oven for about 9 - 12 minutes. They should be firm on the outside, but give in to pressure, then allow to evaporate for about 3 minutes, turn over, turn again and place 1 tartlet on each plate and sprinkle with powdered sugar. Now turn the slightly thawed parfaits out, cut in half and place half a half on the cut on each plate. Add the oranges with the sauce as you like.
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