Chocolate and Orange Tartlets
Category: Desserts
Serves: 6
These decadent chocolate and orange tartlets are the perfect combination of rich, dark chocolate and fragrant orange zest, all nestled in a buttery, flaky shortcrust pastry. The delightful ganache filling and a luxurious swirl of whipped chocolate cream on top make these tartlets an irresistible treat for any special occasion—or simply to enjoy with a cup of tea or coffee.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Butter | 125g |
| Icing sugar | 100g |
| Egg yolks | 2 |
| Orange zest | 1 |
| Vanilla bean (pod) | 1 |
| Dark chocolate | 125g |
| Heavy cream | 125ml |
| Butter (for ganache) | 10g |
| Candied orange peel | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 3g |
| Carbohydrates | 43g |
| Sugars | 28g |
| Fat | 22g |
| Saturated fat | 12g |
| Fiber | 2g |
| Sodium | 20mg |
Instructions
Step 1: Prepare the Shortcrust Pastry
- Make the dough: In a food processor, combine the sifted flour and cold butter. Pulse until the mixture resembles breadcrumbs (this is called “sablage”).
- Mix the dry ingredients: Transfer the mixture to a clean surface, creating a well in the center. Add the icing sugar, egg yolks, orange zest, and the seeds scraped from the vanilla bean into the well.
- Form the dough: Gently mix the ingredients together and knead until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2: Shape the Tartlet Shells
- Roll out the dough: After resting, roll out the dough on a lightly floured surface to a thickness of about 3-4mm.
- Cut the pastry: Use a round cookie cutter (about 10 cm in diameter) to cut out circles of dough.
- Prepare the molds: Lightly butter and flour 6 individual tartlet pans (7 cm in diameter). Carefully press the dough circles into the pans, trimming off any excess and creating neat edges. Use a small knife to remove any overhanging dough.
- Add parchment paper: Cut out 6 small circles of parchment paper (about 10 cm in diameter) and place them over the pastry in each mold. Fill with pie weights or dried beans to prevent the pastry from puffing up during baking.
- Bake: Bake the tartlet shells in a preheated oven at 180°C (350°F) for 15-18 minutes, or until golden and crisp. Once done, remove from the oven and let them cool before gently removing them from the pans.
Step 3: Prepare the Chocolate Ganache
- Heat the cream: In a small saucepan, heat the heavy cream over low heat until it is just simmering. Remove from heat.
- Melt the chocolate: Break the dark chocolate into pieces and add it to the warm cream. Stir until smooth and fully melted. Add the 10g of butter and stir until glossy and combined.
- Cool the ganache: Allow the ganache to cool to room temperature, then place it in the refrigerator to firm up slightly.
Step 4: Whip the Ganache
- Whip the ganache: Once the ganache has cooled and thickened, set a bowl of ice underneath the bowl with the ganache. Using an electric mixer, whip the ganache until it becomes lighter in color and forms soft peaks.
- Pipe the whipped ganache: Transfer the whipped ganache into a piping bag fitted with a star-shaped nozzle. Pipe decorative swirls or dollops onto each tartlet.
Step 5: Assemble the Tartlets
- Fill the tartlets: Spoon the cooled chocolate ganache into the baked tartlet shells, filling each one to the top.
- Top with whipped ganache: Pipe the whipped ganache onto the surface of the tartlets, creating a beautiful swirl.
- Garnish: Decorate with thin strips of candied orange peel to add a touch of citrusy sweetness and a pop of color.
Serving and Enjoying:
These chocolate and orange tartlets are a true indulgence. Let them set in the fridge for about 30 minutes to firm up before serving. Enjoy them at room temperature or slightly chilled, and savor the delightful balance of chocolate and orange in every bite. Whether you’re serving them at a dinner party, a holiday gathering, or enjoying them on a cozy afternoon, these tartlets are sure to impress.
Pro Tip: If you have leftover dough after cutting the tartlet shells, you can use it to make a few simple cookies by rolling the dough into balls, pressing them down gently, and baking them alongside the tartlets for a delicious treat!
