Orange tartlets are a real patisserie recipe, the kind you see in those showcases and sigh. When I received the sweet recipes we used at Delicatessen, I immediately started writing to share them with you.
I know you don't like that the measurements are in grams, but in order to catch the taste of what you buy from the patisserie, you have to follow the measurements and weight. But if you don't have a scale at home looking at the measurements here It is possible to draw an approximate conclusion.
Tartolet dough has some subtleties. The first is definitely not to use leavening agents such as baking powder or baking soda because the tart dough needs to be thin. Another issue is that the butter to be used should be cold so that the dough is not heavy. If the dough gets hot during kneading, it must be rested in the refrigerator. This makes it easier to open and shape.
I will add the lemon tartolet and fraisier recipe as soon as possible. Love…
Tartolet Dough :
- 300 gr. Fame
- 1 pieces of eggs
- 150 gr. Butter
- 150 gr. powdered sugar
- 60 gr. almond powder
Orange drink:
- Juice and rind of 1 orange
- 2 egg yolks and 2 whole eggs
- 100 gr. Granulated sugar
- 15 gr. starch
- 70 gr. Butter
How to Make Orange Tartolet Recipe?
- Rub the cold and cubed butter into 300 g flour with fingertips. Add powdered sugar, almond powder and continue kneading.
- Before the butter gets too hot, take the dough out on the counter and break an egg in the middle.
- Knead the dough together and let it rest in the refrigerator for at least 30 minutes.
- Grease the tartlet molds well with butter. Open the dough and lay it in the mold as thinly as possible and make holes in the bottom of the dough with the help of a fork.
- Bake in a preheated oven at 180 degrees for 25 minutes. Take it out of the oven and let it cool.
- For the orange stuffing, put all the ingredients except the egg into the pot. Stir until it boils.
- When it starts to boil, remove from the heat and add the eggs one by one while whisking the mixture. (In this way, the eggs will not cook suddenly and clump together) Then take it back to the stove and cook it until it reaches the consistency of pudding. Remove the orange core from the stove and let it cool.
- When the filling has cooled, carefully remove your tarolets from the tart molds you prepared. Divide the filling, garnish with orange peels and serve.