Orange and intense chocolate tart
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Good to go
Crispy and soft at the same time. Enjoy this perfect combination of Milk chocolate combined with an amazing orange flavor.
- Level:
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Easy
- Makes:
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4 tartes
- Shelf life:
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3 days
- Conservation:
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+4°C
Cocoa sweet dough
Ingredients: Cocoa sweet dough
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130 gSoften Butter
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90 gIcing sugar
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180 gFlour
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40 gAlmond Powder
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20 gCorn starch
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2 gsalt
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50 gEggs
Preparation: Cocoa sweet dough
- Mix the softened butter with icing sugar.
- Add half of the dry items.
- Add the whole eggs and mix.
- Add the second part of the dry items and mix.
- Give it a rest of 12 hours in the fridge.
- Spread the dough at 3mm and cut a disc of 7.5 cm diameter and in a strip of 2cm height and 24 cm length.
- Put into a pie ring of 8cm in diameter.
- Bake in the ventilated oven for 12 to 14 minutes at 175°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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110 gegg yolks
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300 geggs
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120 gsugar
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185 gegg whites
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120 gsugar
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60 gInvert sugar
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140 gflour
Preparation: Chocolate Biscuit
1. Beat the egg yolks with sugar #1, eggs until they reach the ribbon stage.
2. Separately, beat the egg whites with inverted sugar and sugar #2 that has been heated to 40°C.
3. Add the first batter to the egg whites and add the flour and cocoa powder previously sifted.
4. Spread in a silicon mould 60x40cm 8mm height.
5. Bake at 220°C for 7 to 9 minutes.
Grand Marnier Punch
Ingredients: Grand Marnier Punch
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220 gSirup 30°B
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180 gwater
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300 gLiqueur Grand Marnier
Preparation: Grand Marnier Punch
1. Mix all together.
The punch should be at 32-33°Brix.
Orange Jam
Ingredients: Orange Jam
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500 gFresh Orange
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100 gsugar
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8 gpectin NH
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100 gCandied oranges
Preparation: Orange Jam
1. Cut oranges into cubes.
2. Mix sugar with pectin, and add to the orange.
3. Cook it at 106°C.
4. Let it cool down at 4°C and add the candied orange.
Chocolate Cremeux
Ingredients: Chocolate Cremeux
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627 gMilk full fat
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157 gCream 35 %
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188 gegg yolks
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78 gsugar
Preparation: Chocolate Cremeux
1. Make an English sauce with the milk, cream, egg yolks and sugar.
2. Pour over the chocolate and make an emulsion using a hand blender.
3. Let it cool down at 4°C.
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