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Shortbread tarts with orange and raspberry chantilly

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 in the refrigerator keeps well even 3-4 days. With this recipe I take part in the Christmas menu challengeVery 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

and still

  • 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.

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8 comments

Claudia 31 December 2013 at 00:51

Then 400 ml of whipped cream and 100 liquid? Thanks again!!!!! And good annoooooo

Reply
Sicilians creative in the kitchen 31 December 2013 at 12:15

Claudia Cia, then 100 milliliters of cream with the milk to a boil with which you make the cream. Once the cream is cold and finished, You must add 400 milliliters of whipped cream until stiff stops. Let me know, there was a lack of precision in the recipe, He had skipped the part where you have to add the whipped cream! Forgive me!!!!

Reply
Claudia 31 December 2013 at 13:20

Grazieeeeeeeeeee. … just in time for the preparation :))))) as always very kind! !! Happy New Year 😉

Reply
Sicilians creative in the kitchen 31 December 2013 at 15:52

Happy New Year to you!!!! I recommend let me know!!!! ADA

Reply
Claudia 30 December 2013 at 23:58

Hello!!!
I'm always claudia 😉
Can you explain the difference between fresh cream and fresh cream??? 🙁
thank you 🙂

Reply
Sicilians creative in the kitchen 31 December 2013 at 00:31

Hi, no difference: is the cream you find at the supermarket counter refrigerator

Reply
Stefania December 13, 2013 at 08:52

Thank you for the wonderful recipes!
remember to post the English translation, otherwise, Alas your recipes will not compete!
Stefania

Reply
Sicilians creative in the kitchen December 13, 2013 at 13:58

Ciao Stefania, In fact I left a comment on the blog asking if it was necessary because I have a translate button on the blog. I would like to leave a uniformity to the blog and then the translation in the post only three recipes' clashes’ with the rest. If I have to do it by force despite translate I guess I'll have to give up participation… Let me know, ADA

Reply

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