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Orange, Almond and Chocolate Tartlet

The orange, almond and chocolate tartlet is a delicious creation that combines flavors and textures to offer a unique gastronomic experience. Part of the tartlet’s filling is made with an almond and orange paste almond and orange paste – Valrhona, in which we have used candied orange and 70% almond paste. The result is a crunchy and flavorful dough that perfectly complements the filling.

The next part of the tart filling is a smooth and creamy vegan chocolate mixture. We have replaced the egg with vegan ingredients to create a dessert suitable for those following a vegan diet. The creamy chocolate spread is rich and silky, melting in the mouth for a unique taste experience. The combination of the almond and orange paste with the chocolate cream is a real treat for the senses.

In short, the orange, almond and chocolate tartlet is an innovative and delicious recipe that combines flavors and textures to offer a one-bite experience.

Orange, Almond and Chocolate Tartlet

The orange, almond and chocolate tartlet is an innovative and delicious haute cuisine recipe. The filling of the tartlet is an almond and orange paste and a creamy vegan chocolate. The combination of flavors and textures creates a unique gastronomic experience, with the touch of Cantonese pecan nut.

Ingredients

Orange, almond and chocolate tartlet
- 20g - Almond and orange paste
- qs - Chocolate cream
- 15g - Tartlet
- 5g - Cantonese pecan nut
Almond and orange paste
- 280g - Almond and orange paste
- 20g - Cocoa butter
- 80g - 8x8mm Cold Confit® orange cubes
- 50g - Passion puree
- 20g - Tangerine zest
Chocolate cream
- 400g - Milk
- 200g - Cream 35%
- 70g - Sugar
- 10g - Nappage Pectin X58
- 250g - Dark chocolate 65%.

Prepared by

Almond and orange paste
1. Melt the cocoa butter.
2. Mix all the ingredients in the thermomix with the melted cocoa butter and blend for 3 minutes at 37ºC.
Chocolate cream
1. Mix the milk and cream.
2. Mix the sugar and pectin separately.
3. Heat the milk and cream to 40ºC. Gradually mix in the sugar and pectin while stirring with a whisk.
4. Bring to a boil, stirring constantly.
5. Remove from the heat and add the chocolate.
6. Mix well and pour into the desired molds. Refrigerate for 6 hours.
Final Preparation: Orange, Almond and Chocolate Tartlet
1. Fill the tartlet with the almond and orange paste around the edge.
2. Pour the chocolate cream on top and finish with a pecan nut.

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