Blood Orange Brulee Tartelette

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
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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
Bucătăria Familiei Mele http://alexjuncu.ro/

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