The aroma of orange blossom that this tartlet gives off in every bite will take you to these beautiful orange groves in bloom.
INGREDIENTES
Cookie dough:
125 g unsalted butter
40 g icing sugar
210 g flour
pinch of salt
a few drops of orange essential oil
Orange marmalade:
350 g orange juice
fine peel of 3 oranges
juice of 1 lemon
orange blossoms
100 g sugar
Orange cream:
250 g lightly sweetened whipped cream
3 tablespoons orange jam
Decoration:
Orange blossom petals, pistils
orange zest
PREPARACIÓN
Orange marmalade: in a saucepan put all the ingredients and bring to a boil stirring occasionally until it is reduced to half and will remain as the texture of honey, this will take us, 15-20 minutes. When it cools it will become thicker. Note: you can remove the orange blossoms once they are boiling or remove them at the end. Leave to cool and store in the refrigerator for a few hours or overnight.
Biscuit dough: put the butter in a bowl that should be ready with the ointment with the sugar, mix and integrate. Add the flour and salt. We knead. We make a ball, wrap it in plastic wrap and keep it in the fridge for a few hours.
Orange cream: add the orange marmalade to the whipped cream with enveloping movements. We put it in a pastry sleeve with a Russian mouthpiece or whatever you want. We booked in the fridge.
We make the tartlets
Stretch the dough between two sheets of vegetable paper, place it on the cake moulds, prick the bases with a fork and store in the fridge.
Preheat the oven to 180ºC
Bake for 10-12 minutes.
Let it cool on a rack.
Fill the bottom of each tart with a few tablespoons of orange marmalade. With the sleeve we put the cream and the orange zest as well as some orange blossom petals.