Chocolate tartlets with orange creme brulee

Ingredients

• cream 30% - 500 ml
• egg - 1 pc.
• egg yolks - 8 pcs., egg white for lubrication
• wheat flour - 200 g
• butter - 150 g
• sugar - 5 tbsp. l. + sugar for sprinkling
• handful of walnuts
• peel of one orange + 3 tbsp. l. orange juice (freshly squeezed)
• vanillin - 1 sachet
• cocoa - 3 tbsp. l.
• a pinch of salt

Cooking

Step 1

Softened butter rubbed with three tablespoons of sugar.

Step 2

Add 1 egg, mix until smooth.

Step 3

Add to the mixture 200 g of sown wheat flour, 3 tbsp. l. cocoa, walnuts, a pinch of salt. Grind the walnuts in a blender first.

Step 4

Knead the dough until it stops sticking to your hands. If the dough is too crumbly, you can sprinkle with cold water. Cover the dough with cling film and refrigerate for 1 hour.

Step 5

Separate the yolks of eight eggs from the whites, add 3 tbsp. l. Sahara.

Step 6

Beat with a whisk until pale yellow. Prepare the zest of one orange.

Step 7

The cream must be warmed up, add the zest of one orange, half a teaspoon of vanillin. Heat the cream over medium heat for about 5-7 minutes. Do not bring cream to a boil. Stir constantly with a whisk.

Step 8

We filter the cream from the zest. In a thin stream, add the creamy mixture to the egg, beating lightly with a whisk. Add the juice of half an orange to the mixture, about 3 tbsp. l.

Step 9

We put the egg-cream mixture in a water bath. Stir with a whisk "eights" for about 10 minutes. It is necessary that the air bubbles completely evaporate, remove the excess foam with a slotted spoon.

Step 10

Roll out the dough, on a floured surface, into a layer about a centimeter thick. We cut out circles and form tartlets in molds. Lubricate the inside of the tartlets with egg white so that the creme brulee does not soak the dough. We put in the oven for 3 minutes at a temperature of 180 degrees. Remove from oven and pour over egg white mixture. Pour warm water into a large baking dish, place the molds there, which should be about two-thirds in the water. We bake at a temperature of 120 degrees for about half an hour. The readiness of creme brulee can be checked by tapping on the molds (creme brulee may be watery in the center, it should be strong along the periphery).

Step 11

We take out the finished dessert from the oven, cool it, put it in a cold place for several hours, preferably at night. Sprinkle the cooled creme brulee with sugar, using a gas burner, caramelize the sugar. It is necessary to caramelize sugar only after the dessert has completely cooled, otherwise it will mix with the cream. You also need to caramelize just before serving.