Delicious pasta sablée tartlets, richer butter of pastry and then even more flaky and fragrant, with a whipped cream flavored with orange and garnish with raspberries. Is’ one of the desserts that I prepare for the new year's meal and, Since I want to make some sort of ' tasting ', I made some mini tartlets of about 6-7 cm in diameter. But you can also do, If you prefer, a single biggest cake, or of 10 centimeters or even tarts pastry mignon. I say only that are delicious, also you can prepare before both the dough sablée both chantilly, that you keep well in the refrigerator even 3-4 days. With this recipe I participate to challenge Christmas menu of Very Good Recipes, section dessert.
Ingredients for 15 tartelettes approximately 7 cm diameter:
for the pasta sablè
- 200 grams of flour 00
- 200 grams of butter
- 100 grams of powdered sugar
- a pinch of salt
- 2 egg yolks
- butter and flour for stencils
for whipped cream with orange
- 400 milliliters of fresh whole milk
- 100 ml of cream
- 150 grams of egg yolks
- 150 grams of caster sugar
- 30 grams of flour
- a tablespoon of vanilla extract
- zest of 2 oranges
- 1 sheet of gelatin
- 400 ml whipping cream
- raspberries or other red fruits as needed
- a few slices of orange
Per pasta sandblasted, It can also prepare a day in advance, putting butter flour salt and sugar on the work surface and knead with your fingertips until the mixture is a large crumbs, then add the egg yolks and mix well: form a ball, wrap in plastic wrap and let stand in the refrigerator for at least three hours. Grease and flour the molds carefully and preheat the oven to 180 degrees static. When sablée will become soda, working it as little as possible, otherwise the butter melts, on a well-floured surface and cover all the molds. Prick the bottom with a fork and bake the tartlets in white, covered with parchment paper and within a handful of dried vegetables for 15 minutes, then remove the parchment paper and legumes and continue cooking for another 5 minutes. Churning out, remove the shells from the molds and let them cool on a wire rack.
For the chantilly cream, put the gelatine in water for 15 minutes and pour the milk in a saucepan, s 100 milliliters di panna fresca Liquida, vanilla and orange zest and bring to a boil over low heat. Meanwhile, Mount with an electric mixer or egg yolks with the sugar in a bowl planetary, until the mixture is puffy and fluffy, then more assembling combine flour. Remove the milk from the heat and pour the mixture quickly until you are completely mixing, then replace the fluid on the heat and add the isinglass well squeezed: continue cooking, stirring constantly, until the cream thickens. Remove from heat, pour the cream in a bowl, cover with plastic wrap and allow to cool completely cream, first at room temperature and then in the refrigerator. When the custard is cold, join the 400 milliliters of cream remaining beaten until stiff.
To make the tartlets, chantilly put in a pastry bag with star tip and place the cream in concentric circles in the pastry shells, decorate with a raspberry and a slice of orange and serve.