Servings

10

Cook

40 min

These are beautiful tartlets. Perfect for dessert and always popular. Making your own candied peel in easy and very different from shop bought, much nicer and full of flavour. It will come in handy for all those Christmas bakes.

Hazelnut Chocolate Orange Tartlets

INGREDIENTS
For the Candied Orange Peel

1 orange

50g caster sugar

2 tbsp water

For the Pastry

100g cold butter, cubed

70g caster sugar

Pinch of salt

200g plain flour

40g ground roasted hazelnuts

1 medium egg, beaten

For the Chocolate Filling

400g plain chocolate, chopped (min 70% cocoa)

8 tbsp double cream

60g butter

2 tbsp orange liqueur

50g roasted chopped hazelnuts

To Decorate

10 whole roasted hazelnuts

METHOD

For the candied orange peel, using a vegetable peeler, peel the orange part of the skin only and cut into small cubes. Place the orange skin pieces into a saucepan and cover with cold water. Bring to a boil and simmer for 30 seconds, then drain. Into a clean saucepan add the sugar and water and stir over a low heat until the sugar has dissolved and the liquid looks clear. Add the orange peel and simmer until the peel is translucent and the syrup has become thick. Pour the peel onto a baking tray lined with baking parchment to cool.

For the pastry, place the butter, sugar, salt, flour and hazelnuts into a mixing bowl and using only your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Tip the mixture onto a worktop, make a well into the centre and pour in about 2/3 of the beaten egg.   Knead the egg lightly into the flour until you have a smooth ball. Wrap the pastry into cling film and refrigerate.

Preheat the oven to 180C/160C fan. Grease the sides and base line ten 8cm fluted tartlet tins. Roll out the pastry on a work surface lightly dusted with flour as thinly as possible. Cut out 10 disks using a 11cm fluted cutter. Place the pastry into the tins; prick the bottoms with a fork and leave to rest for 20 minutes in the fridge. Line the tartlets with baking parchment and fill with baking beans. Bake for 15 minutes, remove the baking beans and parchment paper and continue baking for another 5 minutes. Remove from the oven and leave to cool for 10 minutes, and then take the pastry cases out of the tins to cool completely on a wire rack.

While the cases are cooling make the filling. Put the chocolate, cream, orange liqueur and sugar into a heatproof bowl over a pan of barely simmering water, taking care not to let the bowl touch the water. Stir until melted and combined.

Divide the orange peel and the chopped hazelnuts between the pastry cases and spoon over the chocolate ganache. Top with a hazelnut and refrigerate for 30 minutes before serving.

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