Hazelnut orange tartlet made with
– hazelnut pastry,
– hazelnut praline,
– hazelnut cream,
– a dome of orange mousse
– an orange jelly,
– a chocolate decoration.
Materials used
– Micro-perforated silicone baking mat
– Silicone ring tart mould Klassik Silikomart (6 cavities)
– Pavoni Mandarin mould
– Micro-perforated strip
– Klassik 70mm tart ring Silikomart mould
Ingredients
Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream
Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt
+Hazelnut praline
Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter
Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar
La recette
For 6 tartlets
Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream
Make an orange cream with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks.
Bring the orange juice to the boil in a small saucepan and slowly stir into the egg yolk mixture. Place the saucepan over a low heat, stirring constantly, and heat to 82°C. Remove the pan from the heat and stir in the gelatine until melted. Set aside.
Whip the cold cream with a mixer and fold it gently into the previous mixture when it has cooled slightly.
Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight or for at least 4 hours.
Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt
Mix all the ingredients, wrap and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper and cut into circles and strips. Line the tartlet moulds (optional, use micro perforated strips inside your tartlet moulds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.
Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter
Cream the butter with the sugar. Add the hazelnut powder and egg. Mix well. Remove from the freezer and fill the tartlets. Bake at 175°C for 20 minutes. Leave to cool completely.
Pour a little hazelnut praline into each tartlet.
Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar
Heat the orange juice in a saucepan, adding the sugar (15g) if necessary. Remove from the heat and add the gelatine. Leave to cool slightly.
Assembly
Remove the orange mousses from the freezer and pour the orange juice over them to give them a shiny finish. Place the mousses on the tartlets.
I decorated the tartlets with a milk chocolate wedge made with the Pavoni mandarin mould and a little edible gold leaf.
