Orange Cream Tartlets

Ingredients

• 200 g Flour
• 100 g butter
• 70 g powdered sugar
• 1 tsp salt
• 1 egg yolk
• 1 tbsp milk
• 2 sweet oranges (unprocessed)
• 1 lemon (unprocessed)
• 6 sheets white gelatin
• 3 eggs
• 100 g sugar
• 300 g strained yogurt
• 200 g whipping cream
• 2 oranges

Instructions

1. 1.

   Prepare a shortcrust pastry from flour, butter, powdered sugar, salt, egg yolk and milk; chill for 30 minutes in the refrigerator and then roll out to about 3-4 mm thickness. Cut the dough into squares (7 x 7 cm) and place them in small round molds. Gently press the dough into the center so that the corners stick up slightly and the base is lightly domed. Place the molds on a baking sheet, bake at 200°C until golden brown (blind baked). Remove from the molds and let cool completely.

2. 2.

   Wash oranges and lemon hot, dry, grate their zest finely, then halve them and squeeze out the juice.

3. 3.

   Soak gelatin in cold water.

4. 4.

   Separate eggs. In a metal bowl whisk egg yolk with sugar; add grated zest and juice of oranges and lemon, then continue whisking over a hot water bath until the mixture becomes frothy, light and airy.

5. 5.

   Squeeze excess water from gelatin, dissolve it in a little warm cream. Add to the mixture and stir well. Let cool slightly and fold in yogurt. Place in refrigerator until the mixture begins to set.

6. 6.

   Beat egg whites with a pinch of salt until stiff peaks form. Whip cream until stiff; fold both into the custard alternately. Keep the orange cream chilled for 30 minutes, then fill the cooled tartlets. Peel and fillet oranges. Garnish with orange slices and serve immediately.