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Blood orange tartlets
Nutrition facts per serving:
- Energy in kcal about 472
- Fat about 37g
- Carbohydrates about 20g
- Protein about 12g
This is needed
This is needed
for 8 pieces
Pastry dough
- 300 g shelled ground almonds
- 40 g almond paste
- 80 g dates, pitted, finely chopped
- 40 g butter, soft
- 0.5 tbsp thyme leaf
- 2 pinches sea salt
- 2 tbsp water
Orange custard
- 1 blood orange, rinsed with hot water, dabbed dry, grated zest and juice
- 60 g almond paste
- 2.5 dl full cream, chilled
- 2 blood orange peeled, in slices
Tools
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- For 8 small tins approx. 10 cm in diameter, greased
And that's how it's done
And that's how it's done
Pastry dough
Mix the almonds with all the other ingredients up to and including the fleur de sel, rub together by hand to form an even, crumbly mixture. Add the water, mix to create a soft dough. Divide the dough into eight portions, flatten, press into the prepared tins, pull upwards around the edge. Prick the bases firmly with a fork.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.
Orange custard
Place the almond mixture, orange zest and orange juice in a measuring cup, mix using the whisk on a mixer. Pour in the cream, beat until stiff. Pour the custard into the tarts. Place the orange slices on top.
