Orange tartlet made with
– sweet pastry,
– creamy orange filling
– orange mousse
– velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Kitchen thermometer
– Silikomart bloom mould
Ingredients
Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk
Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream
Coral velvet spray
The recipe
For 4 tarts
Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.
Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.
Top the tartlets with the orange cream.
Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream
Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Add the previous mixture when it is below 30°C. Mix gently with a spatula. Fill the silicone mould 3/4 full. Place in the freezer overnight or for at least 4 hours.
Remove the frozen mousses from the moulds and apply the velvet spray immediately. Place each mousse on a tartlet.
I added a little cocoa powder on top in the middle.
Place in a cool place while defrosting.
