Je Mange. Donc, Je Suis.

Wednesday, 25 July 2012

Tartelettes au Chocolat-Orange

I'm not into cakes with cream filling. So when I make my own sweets,I'd prefer those tiny fruits tarts, chocolate desserts and French pastries:-) This week is mainly a chocolate week for Anne's "truly-madly-deeply" sweet laboratory...with my tiny choco-orange tarts today:
Tartlets  filled with dark chocolate ganache & Triple sec, topped with orange rinds in orange syrup:-)
Sweet Pastry Crust (Pâte sucrée):
200 g plain flour
100 g unsalted butter
40 g caster sugar
2 egg yolks
1/2 teaspoon vanilla extract
  • Sift the flour into a bowl and rub in the butter. Stir in the sugar;
  • Use a fork to lightly whisk the yolks and vanilla, the add them to the dry ingredients and mix to form a short dough;
  • Press together lightly and chill for 30 minutes.
1 quantity Pâte sucrée can be baked in patty tins to make 12 tarlets. Prick the pastry before baking at 180 degree Celsius for 10 minutes. Cool on wire rack. Fill the case with dark chocolate ganache or fillings of your choice. :)
Dark Chocolate Ganache:
300 g dark chocolate 
150 ml double cream
1 teaspoon triple sec 
To make dark chocolate ganache:
  • Chop the chocolate and melt in a bowl over hot water. Remove the bowl from heat and set aside;
  • Heat the cream until hot, but not simmering, pour it into the chocolate;
  • Stir the cream, chocolate and triple sec together until they are just combined. Continue stirring until the mixture has cooled and is smooth and glossy in texture; 
  • Spoon the chocolate ganache into pastry case cooked in individual tart tins. Chill until set. Top with orange rinds in orange syrup or chopped toasted almonds, hazelnuts and cashew nuts and dust with icing sugar. 
I love doing gift-wrapping by myself, adding a bit of loving attention & personal touch,
to those who are dear  to my heart.
“Art calls for complete mastery of techniques,
developed by reflection within the soul.” 
Bruce Lee


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