Wet Chocolate Orange Tart

Rich chocolate flavor diluted portioned tarts citrus freshness of orange. However, they are not amazing only amazing taste, but also texture. On chocolate friable the filling is baked shorter, on which after baking is formed fragile crust, and underneath is a warm soft, flowing center, in front of which is simply impossible to resist. Tart need to bake just before serving so that they are warm on a plate. But you can prepare them in advance and keep them in the refrigerator, and put in the oven for one 0 minutes before serving dessert. друзьями: Time: 1 hour. 10 min. Difficulty: easy. Quantity: 8 tarts. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chocolate cake

• 0.5 tbsp. butter, room temperature
• 0.5 tbsp. powdered sugar
• 3 large egg yolks
• 1 tbsp. premium flour
• 1/4 Art. cocoa powder
• 2 tbsp. l corn starch
• 0.5 tsp salt

Chocolate Orange Melting Filling

• Protein 1 large egg, whipped
• 3 large eggs, separate the yolks from the proteins
• 0.5 tbsp. sugar divide
• 2 tsp finely grated orange peel
• 1 tsp vanilla extract
• 1/4 Art. sifted cocoa powder
• 90 gr. dark chocolate, melted (but warm)
• 2 tbsp. l orange liquor

Recipes with similar ingredients: premium flour, chocolate dark, cocoa, orange liquor, eggs, starch

Recipe preparation:

1. Korzh: beat butter and icing sugar until homogeneous mass, then add all the yolks at once and once again well whisk. Sift flour, cocoa powder, corn into a separate bowl. starch and salt. Add the flour mixture to the butter and mix until homogeneous consistency. Form a disk from the test, wrap in film and put in the refrigerator until ready to use.
2. Mash a couple of times the chocolate dough on lightly sprinkled flour work surface to soften it, then roll it into a layer less than 0.5 cm thick. Cut circles from the dough to lay them in eight corrugated molds for tarts with a diameter of 10 cm. (ideally with removable bottom). Press the dough into shapes and trim the excess. Generate the dough with a fork. Refrigerate the molds for at least 20 minutes.
3. Preheat the oven to 175 ° C. Put chilled molds for tarts on a baking sheet and bake for about 18 minutes until the dough will become evenly matte. As soon as you take the cakes out of the oven, grease their surface with lightly whipped protein immediately (it creates a protective layer that prevents the cake from getting wet from the filling). Cool the cakes while cooking the filling.
4. Stuffing: beat the remaining 3 egg whites until foam, then gradually add 1/4 tbsp. whipping sugar at high speed to soft peaks on a raised whisk. Set aside.
5. Beat with a whisk 3 yolks with the remaining 1/4 tbsp. sugar vanilla and orange zest until a pale, dense mass is obtained. Add whipped proteins in the yolk mixture. Gently mix cocoa powder, then whisk melted chocolate and orange liquor.
6. Pour the filling into the cooled tart cakes and bake for about 8 minutes (at an oven temperature of 175 ° C) until the tarts become matte around the edges, but the center will still be dark and shiny. Cool the tarts for 2 minutes, then gently lay them out of the molds, and serve warm. You can also prepare the filling in advance, fill the tarts and refrigerate until ready to baking. Just increase the baking time by 2 to 3 minutes.