Tortelettes

Summary

Ingredients

For the shortcrust pastry:

• 130 g butter, cold
• 65 g powdered suar
• 1 egg (s)
• 200 g flour
• 0.5 ½ lemon (s), zest it

For covering:

• 20 g custard powder, vanilla flavor
• 250 ml milk
• 50 grams sugar
• 4 cl Grand Marnier
• 6 orange (s), sweet
• 3 teaspoons sugar
• 200 g cream

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Instructions

1. First mix the butter and sugar with the egg in a large bowl. Then add the flour and lemon zest and knead everything as quickly as possible to form a smooth dough.
2. Shape the shortcrust pastry into a ball, wrap it in aluminum foil and let it rest in the refrigerator for at least half an hour.
3. Divide the dough into 8 portions, shape into small balls and roll out on a floured work surface 1 centimeter larger than the tortelette molds.
4. Line the molds with the dough, cut away the excess edge. Prick several times with a fork. Cover the dough with baking paper and fill in the legumes.
5. Preheat the oven to 190 ° C and bake the tartlets on the middle rack for about 10 to 15 minutes until light brown. Take out of the oven, remove the legumes and let the tortelettes cool down.
6. Prepare the pudding with milk and sugar according to the instructions on the packet. Add the liqueur, allow to cool. Peel and fillet the oranges. Spread the cream on the tartlets. Top with orange fillets and decorate with whipped cream.

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