• Blood Orange Brulee Tartelette

    by  • February 11 • Pies & Tarts • 4 Comments

    tarte

    Ingredients:

    PASTRY- Pâte Brisée

    • 200 gr. flour, sifted
    • 30 gr. brown sugar
    • 75 gr. of chilled unsalted butter, chopped into cubes
    • zest of 1 blood orange
    • 1 egg yolk
    • 60 ml. cold water

    TART FILLING

    • 2 eggs
    • 150 ml. coconut milk
    • 70 gr. caster sugar
    • zest of 2 oranges
    • 150 ml. freshly squeezed blood orange juice

    BRULEE TOPPING

    • 1 tbs of sugar

    portocale_rosii_original

    Instructions:

    Begin by entering the butter in the freezer ( about 2 good hours ). The colder the butter  the perfect the crust will be. Then you can move on to preparing the dough.

    In the bowl of a food processor add the flour + sugar +  frozen cubes of butter. Pulse about 6-7 times for 5 seconds. Add orange zest and pulse until the mixture resembles fine breadcrumbs .

    Add egg yolk and cold water and give more pulse until the mixture starts to come together.

    Remove from the food processor and make a ball of dough and press it down with your palm to get a disc. Wrap dough in cling film and refrigerate for at least 30 minutes. This dough it may take up to 2 months in a freezer, just put it in the refrigerator overnight before use .

    portocale_original

     Preheat the oven to 180 degrees Celsius and lightly grease with butter and dusted with flour some mini tart tins.

     Spread dough on a lightly floured surface and roll it out until roughly 5mm thick. Using some round shapes cut dough into circles that are about 2 cm larger in diameter than the tart tin. Line each tart tin and remove excess dough. Chill for 15 minutes, then lined with baking paper and fill with some pastry weights (I used dried beans).

    Bake for 7 minutes, then remove the weights and bake another 3 minutes or until dry and lightly golden. Set aside to cool.

    tarte_original

    Tart Filling: In a bowl whisk together the eggs, caster sugar, orange zest and juice. Add coconut milk and whisk until combined.

    Using a ladle, fill each tart tin and bake for 7-10 minutes or until filling is just set. Set aside to cool.

    Before serving sprinkle a little sugar on each tart and use a kitchen torch to melt the sugar to a light delicious caramel crust.

    crema_original

    tartelette

    MmmSo Good !!

    crema de zahar ars

    Blood Orange Brulee Tartelette
    Write a review
    Print
    Ingredients
    1. PASTRY- Pâte Brisée
    2. 200 gr. flour, sifted
    3. 30 gr. brown sugar
    4. 75 gr. of chilled unsalted butter, chopped into cubes
    5. zest of 1 blood orange
    6. 1 egg yolk
    7. 60 ml. cold water
    8. TART FILLING
    9. 2 eggs
    10. 150 ml. coconut milk
    11. 70 gr. caster sugar
    12. zest of 2 oranges
    13. 150 ml. freshly squeezed blood orange juice
    14. BRULEE TOPPING
    15. 1 tbs of sugar
    Instructions
    1. Begin by entering the butter in the freezer ( about 2 good hours ). The colder the butter the perfect the crust will be. Then you can move on to preparing the dough.
    2. In the bowl of a food processor add the flour + sugar + frozen cubes of butter. Pulse about 6-7 times for 5 seconds. Add orange zest and pulse until the mixture resembles fine breadcrumbs .
    3. Add egg yolk and cold water and give more pulse until the mixture starts to come together.
    4. Remove from the food processor and make a ball of dough and press it down with your palm to get a disc. Wrap dough in cling film and refrigerate for at least 30 minutes. This dough it may take up to 2 months in a freezer, just put it in the refrigerator overnight before use .
    5. Preheat the oven to 180 degrees Celsius and lightly grease with butter and dusted with flour some mini tart tins.
    6. Spread dough on a lightly floured surface and roll it out until roughly 5mm thick. Using some round shapes cut dough into circles that are about 2 cm larger in diameter than the tart tin. Line each tart tin and remove excess dough. Chill for 15 minutes, then lined with baking paper and fill with some pastry weights (I used dried beans).
    7. Bake for 7 minutes, then remove the weights and bake another 3 minutes or until dry and lightly golden. Set aside to cool.
    8. In a bowl whisk together the eggs, caster sugar, orange zest and juice. Add coconut milk and whisk until combined.
    9. Using a ladle, fill each tart tin and bake for 7-10 minutes or until filling is just set. Set aside to cool.
    10. Before serving sprinkle a little sugar on each tart and use a kitchen torch to melt the sugar to a light delicious caramel crust.
    Adapted from Delicieux
    Adapted from Delicieux
    Bucataria Familiei Mele http://alexjuncu.ro/
    Print Friendly
    Ad

    4 Responses to Blood Orange Brulee Tartelette

    1. 12.02.2014 at 02:02

      Trebuie sa fie tare bune, dupa cum arata! Totusi, nu-i prea multa coaja de portocala?

    2. 15.02.2014 at 10:02

      Sunt sigur ca sunt foarte bune. Arata bine de tot!

    3. 16.02.2014 at 11:02

      Asa e! Multumesc pentru raspuns!

    Leave a Reply

    Your email address will not be published. Required fields are marked *