Čokoladno-pomorandžasti tartići / Chocolate Orange Tarts

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Čokoladno-pomorandžasti tartići
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Potrebno za testo:

• 120gr omekšalog maslaca
• 70gr šećera u prahu
• 3 žumanca
• 130gr brašna
• 25gr kakao praha
• 2 kašike gustina
• prstohvat soli

za fil:

• 1 belance
• 3 jaja
• 100gr šećera
• 2 kašičice rendane pomorandžine kore
• 25gr kakao praha
• 100 gr otopljene čokolade
• 2 kašike soka od pomorandže (ili likera)
• vanila

Priprema:

Za testo, umutiti omekšali maslac i šećer u prahu, dodati žumanca i sve sjediniti. Posebno prosejati brašno, kakao, gustin i so. Dodati brašno u umućen maslac i jaja i sve promešati. Uviti u foliju i dobro ohladiti.

Ohlađeno testo razvući na pobrašnjenoj površini i iseći u krugove (ja sam koristila plehove prečnika 12cm). Obložiti kalupe testom i izbockati viljuškom. Ohladiti još 20'. Peći u zagrejanoj rerni na 180C  oko 20'. Čim ih izvaditi iz rerne premažite sa malo ulupanim belancetom i ostaviti da se hladi dok spremate fil.

Za fil, umutiti belanca sa polovinom šećera u ne mnogo čvrst sneg.

Posebno umutiti žumanca sa ostatkom šećera, vanilom i pomorandžinom korom, pa dodati belanca, kakao, istopljenu čokoladu i sok od pomorandže. Sipati fil u ohlađene kore i peći oko 10'. Prohladiti nekoliko minuta i služiti  tople.

Chocolate Orange Tarts

Adapted from here

Ingredients for the pastry:

• 120gr butter softened
• 70gr powdered sugar
• 3 egg yolks
• 130gr flour
• 25gr cocoa powder
• 2 tbsp cornstrach
• a pinch of salt

For the filling:

• 1 egg white
• 3 eggs
• 100gr sugar
• 2 tsp grated orange zest
• 25gr cocoa powder
• 100gr melted chocolate
• 2 tbsp orange juice or liqueur
• vanilla

Directions:

For the pastry, beat the butter and powdered sugar, add the egg yolks and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir to combine. Wrap in foil and chill until firm.

Roll out the dough on a lightly floured surface and cut into circles (mine tart pans are 12cm in diameter). Press the dough into tart pans and prick with a fork. Chill for 20'. Bake in the preheated oven to 180C for 20'.As soon as the tart shells come out of the oven, brush the surface with lightly whisked egg white and leave to cool while preparing the filling.

For the filling, whip the egg whites with half a sugar until soft peaks form. In a separate bowl, whisk the egg yolks with the rest of the sugar, vanilla and orange zest. Fold in the egg whites, then gently whisk the cocoa powder, melted chocolate and orange juice. Pour into tart shells and bake for 10'. Cool for few minutes and serve warm.