Orange tartlet (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)

Sugared pastry

Ingredients	Preparation
500g of flour 150g of icing sugar 5g of salt 2 eggs 62g of pure broyage (a mixture of 50% crushed almonds and 50% sugar) 300g of butter	Per leaf, in the beater, mix the butter pomade, the salt and the icing sugar. Add the eggs, the almond powder and the flour. Leave to stand in the fridge for an hour.

Ingredients	Preparation
15g of lemon peel 750g of orange juice 2,250g of butter 1,500g of sugar 45g of egg yolks 12 eggs 750g of sugar 75g of corn flour	Bring the juice, butter, sugar and lemon peel to the boil. Dilute the mixture of egg whites, yolks and corn flour with the juice, sugar and butter. Bring back to the boil and fold in the egg white and yolks. Cook slowly to thicken and mix. Put in pots the

Ingredients	Preparation
660g Callebaut Origin Chocolate Sao Thomé 200 cl of milk 100 cl of fresh cream 85g of glucose 1/2 vanilla pod 166g of butter	Bring the milk, cream, vanilla and glucose to the boil. Chop the chocolate and pour on milk, cream, vanilla and glucose. Leave to cool until 35°C, then fold in the butter and blend.