Chocolate and orange tart made of
– a sweet cocoa pastry,
– an orange cream,
– an orange jelly,
– chocolate ganache.
Material used
– Silikomart ring tart mould Klassik 70mm
– Micro perforated silicone baking mat
– Forosil strip (optional)
Ingredients
Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g single cream
✔1g gelatine
Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter
Orange jelly
✔75g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves
Cooking
165°C
18-20 minutes
The recipe
For 5 tartlets
Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g liquid cream
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.
Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 165°C. Bake for about 20 minutes. Leave to cool.
Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter
In a saucepan, heat the eggs, sugar, orange juice. Cook until 85°C without stopping stirring. Remove from the heat. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix and place in the refrigerator.
Orange jelly
✔75 g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves
In a saucepan, heat the orange juice, water and sugar. Off the heat add the wrung out and previously softened gelatine. Pour into a dish and place in a cool place until the jelly sets. Cut out circles from the jelly with a cookie cutter to the diameter of your tartlet.
Assembly
Place a disc of orange jelly on the bottom of each tartlet. Top with the orange cream. Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and poach on the tarts. I added pieces of candied orange.
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