Almond tartettes with canache cream and orange slices
- 175 g flour
- 1 pinch Salt
- 75 g Icing sugar
- 75 g ground almonds
- 1 Egg (size M)
- 75 g Butter
- 175 g whipped cream
-
175 g dark chocolate Couverture - 25 g Almond flakes
- 4 small oranges
- fat and flour
- cling film
90 minutes
light
- 1.
- Mix the flour, salt, powdered sugar and ground almonds in a bowl. Add 1 egg and butter. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes.
- 2.
- Grease 8 tartlet molds with lift-off bases (approx. 10 cm Ø) and dust with flour. Divide the dough into 8 equal portions. Roll out into a round shape (13–14 cm Ø) on a floured work surface, line a mold with it, pressing down on the edge. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 15 minutes, remove and for approxLet cool in the pan
- 3.
- Bring the cream to the boil in a saucepan. Finely chop the couverture and stir in until a smooth canache is formed. Approx. Chill for 30 minutes until the canache starts to set. Mix with the whisk of the hand mixer for 2-3 minutes until creamy.
- 4.
- Remove the tartlets from the tins, spread the canache on top, chill for approx. 30 minutes. Roast the almond flakes in a pan without fat for 2-3 minutes, remove and let cool for about 10 minutes. Peel the oranges so that the white skin is completely removed, cut each into 6 slices. Place 3 orange slices of different sizes on each tartlet, sprinkle with flaked almonds
- 5.
- Waiting time approx class = 'nutrients'> 1 piece approx.:
- 470 kcal
- 1970 kJ
- 8 g protein
- 30 g fat
- 41 g carbohydrates
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