Almond tartettes with canache cream and orange slices

For 8 pieces
  • 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
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.
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
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.
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
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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