Orange Cream Tartlets Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) (Pastry:) | |
| Salt | 1 Pinch (Pastry:) | |
| Butter | 8 Tablespoon (Pastry:) | |
| Scant 1 cup (100 g) powdered sugar | ||
| Egg yolks | 2 (Pastry:) | |
| Few drops of vanilla extract | ||
| Ice water | 1 Tablespoon (Pastry:) | |
| Juice concentrate | 1 Can (10oz), frozen (Filling & Topping:) | |
| Scant 1/4 cup (50 ml) white wine | ||
| Sugar | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Unflavored gelatin | 1 (Filling & Topping:) | |
| Whipping cream | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| Scant 1/2 cup (50 g) instant chocolate drink powder, sifted | ||
| Vanilla Ice Cream | 1 Pint (Filling & Topping:) | |
| Toasted sliced almonds | 1/2 Cup (16 tbs) (Filling & Topping:) | |
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in powdered sugar, egg yolks, vanilla and enough water to make a dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C): On a floured surface, roll out dough thinly to fit twelve 3-inch (7.5-cm) tartlet pans.
Bake blind,10 minutes or until golden.
Cool shells on a rack.
To make filling and topping, heat orange juice, wine and sugar in a small saucepan over low heat.
Add gelatin; warm gently to dissolve.
Remove from heat.
Pour into a medium bowl; cool slightly and refrigerate.
Whip cream until stiff.
When orange mixture is beginning to set, fold in half the whipped cream.
Fill tartlet shells with orange cream.
Refrigerate until firm.
Stir chocolate powder into remaining whipped cream.
Just before serving, place a slice of ice cream on each tartlet.
Using a pastry bag fitted with a fluted nozzle, pipe a rosette of chocolate cream onto ice cream.
Sprinkle with almonds.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in powdered sugar, egg yolks, vanilla and enough water to make a dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C): On a floured surface, roll out dough thinly to fit twelve 3-inch (7.5-cm) tartlet pans.
Bake blind,10 minutes or until golden.
Cool shells on a rack.
To make filling and topping, heat orange juice, wine and sugar in a small saucepan over low heat.
Add gelatin; warm gently to dissolve.
Remove from heat.
Pour into a medium bowl; cool slightly and refrigerate.
Whip cream until stiff.
When orange mixture is beginning to set, fold in half the whipped cream.
Fill tartlet shells with orange cream.
Refrigerate until firm.
Stir chocolate powder into remaining whipped cream.
Just before serving, place a slice of ice cream on each tartlet.
Using a pastry bag fitted with a fluted nozzle, pipe a rosette of chocolate cream onto ice cream.
Sprinkle with almonds.
Chef
