Small Orange Tartlets

Ingredients

• 30 g Butter
• 30 g powdered sugar
• 30 g egg white
• 30 g flour
• 10 g cocoa powder
• 5 eggs
• 110 g sugar
• Salt
• 80 g flour
• 30 g cornstarch
• 6 sheets of white gelatin
• 2 untreated oranges
• 400 g Low-fat quark
• 200 g Cream cheese
• 150 g sugar
• 1 packet vanilla sugar
• 20 ml orange liqueur
• 150 ml whipping cream (at least 30% fat content)
• 6 tbsp orange juice
• 100 ml whipping cream
• 1 tbsp powdered sugar
• 4 chocolate sticks

Instructions

1. 1.

   For the dark batter in the sponge base, mix all ingredients together and spread evenly with a pastry brush onto a silicone baking mat (28x39 cm). Remove excess residue.

2. 2.

   Let the batter chill in the freezer compartment.

3. 3.

   Separate the eggs for the sponge. Beat the yolks with half of the sugar until fluffy. Whisk the egg whites with a pinch of salt until stiff, gradually adding remaining sugar and beating until glossy peaks form. Fold the meringue into the whipped mixture, sift flour and starch over it, gently fold everything together, then fold in the nuts.

4. 4.

   Preheat the oven to 200°C fan.

5. 5.

   Spread the sponge batter onto the silicone frame/mat and bake in the preheated oven for 10-12 minutes.

6. 6.

   Remove the finished base from the oven, let cool, carefully release from the mold and allow it to fully cool on a kitchen rack.

7. 7.

   Meanwhile, soak 5 sheets of gelatin in cold water for the filling. Wash oranges hot, dry with paper towel, grate off zest and peel, removing white pith. Slice into rounds.

8. 8.

   Whisk quark with cream cheese, sugar, vanilla sugar and 1 tsp orange zest. Squeeze out gelatin and melt with liqueur in a saucepan over low heat; do not boil.

9. 9.

   Stir in 2 tbsp of the quark mixture into the remaining quark mixture. Whip cream stiff and fold in.

10. 10.

    Cut sponge into ~3.5 cm wide strips and line the rim of a cling film-covered drop frame (≈5x9 cm) with them. Cut base from sponge leftovers for drops and lay them out. Place drops on a plate, fill with quark mixture, smooth top. Refrigerate for about 3 hours.

11. 11.

    Soak remaining gelatin in cold water, squeeze dry and dissolve with orange juice in a saucepan. Top each tartlet with an orange slice, drizzle some juice over it and refrigerate again for ~1 hour.

12. 12.

    Whip cream with powdered sugar stiff and fill into a piping bag with a small star tip.

13. 13.

    Carefully remove the baking frame from the tartlets, peel off cling film and place a small dollop of whipped cream on each. Garnish with chocolate sticks before serving.