Mini tarts with oranges and chocolate cream
When I don't have much time but still want to make something sweet and appealing, I turn to these mini orange tarts with chocolate cream. The recipe is short, with no complicated steps, and the combination of light crust, orange jelly, and quick cream really works without any hassle. I've never had issues with the crust; it doesn't dry out, and as long as you follow the steps, the tarts come out the same every time. Quick info Total time: about 45 minutes Preparation time: 25 minutes Baking time: 12-15 minutes Servings: 6 mini tarts Difficulty: easy Recipe type: quick dessert for family or guests Ingredients Mini tarts: 2 eggs 2 tablespoons sugar 2 tablespoons flour 1 packet vanilla sugar 1 tablespoon vanilla pudding powder 2 tablespoons oil 1/2 teaspoon baking powder 1/2 teaspoon orange zest Jelly: 110 ml fresh orange juice 3 teaspoons sugar (or less if the juice is sweet) 3 teaspoons cornstarch Cream: 1/2 packet chocolate cream 150 ml milk 150 ml liquid cream grated chocolate for decoration Preparation method 1. Start with the crust for the mini tarts. Break the eggs and separate the whites from the yolks. Beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and vanilla sugar, continuing to mix for another 2-3 minutes until the meringue becomes firm and shiny. 2. Pour the oil over the meringue and mix for a few more seconds. Add the yolks and orange zest, then carefully fold them in without overmixing. 3. In a separate bowl, mix the flour with the baking powder and vanilla pudding powder. Gradually incorporate this dry mixture into the meringue, a little at a time, gently folding with a spatula from the bottom up. The idea is not to deflate the mixture. 4. Prepare the mini tart molds (you should get 6). Grease them with a bit of butter and sprinkle with flour to prevent sticking. Pour the batter into the molds, about two-thirds full. 5. Place the molds in a larger tray and put them in the preheated oven at 180°C. Bake for 12-15 minutes until they are lightly browned at the edges. They shouldn't be too golden, just a little color. 6. After taking them out of the oven, let the tarts sit in the molds for about 5 minutes. Then turn them out onto a wire rack or tray and wait for them to cool completely before filling. 7. For the jelly, mix the cornstarch with sugar in a small saucepan. Gradually pour in the orange juice, stirring to avoid lumps. Place the saucepan over low heat and stir continuously until the mixture thickens like a thick sauce. 8. Turn each mini tart upside down and place about 2 teaspoons of orange jelly on each. Let them sit in the fridge for a few minutes to set the jelly. 9. In a bowl, whip the cold milk with half a packet of chocolate cream until it thickens. Gradually add the liquid cream and continue mixing until you get a fluffy cream. 10. Put the cream in a piping bag or a bag with a corner cut off and pipe a swirl on each mini tart. Sprinkle grated chocolate on top. 11. Keep the mini tarts in the refrigerator until serving, especially if not consumed immediately. Why I make this recipe often I love that I don't waste time with dough or kneading. The ingredients are always at home, and the tarts cool quickly and can be assembled almost immediately. The crust always comes out soft, the jelly doesn't leak, and the cream is quick. They're practical if you need a dessert in a hurry without complicating things. Tips and variations Tips 1. Don't overbake the crust, or it will dry out. Check after 12 minutes. 2. If using metal molds, remember to line them well. 3. For the jelly, keep stirring in the saucepan to prevent sticking. 4. Don't fill the crust with jelly while it's warm; let it cool completely. Substitutions 1. You can use lemon zest instead of orange if you don't have it. 2. If you don't have chocolate cream, any instant chocolate cream will work. 3. Liquid cream can also be plant-based or whipped separately and then folded in. Variations 1. You can make jelly with fresh mandarin or grapefruit juice. 2. Decorate with thin slices of orange or other chocolate if you want something different. 3. You can add a few drops of orange essence to the crust for a more intense flavor. Serving ideas 1. The tarts are good with coffee, not just as an occasional dessert. 2. They can be served straight from the fridge, especially in warm weather. 3. If you want them to look more festive, place them on a platter and sprinkle extra grated chocolate. Frequently asked questions 1. Can I use other molds if I don't have mini tart molds? Yes, you can use any smaller molds, even muffin tins, but adjust the baking time if they are smaller or deeper. 2. What do I do if the crust sinks in the middle? Most likely, you mixed too much after adding the flour or opened the oven during baking. For this recipe, it’s important not to overmix when incorporating the dry ingredients. 3. Does the orange jelly come out gelatinous or runny? The jelly has a firm consistency if you respect the cornstarch ratio and stir continuously over the heat. If you use less cornstarch or add too much juice, it may come out softer. 4. Can I use whipped cream instead of cream? I do not recommend it because whipped cream alone does not hold as well and does not taste like chocolate. You can use other instant creams if you want, but the texture will not be the same. Nutritional values (approximate per serving) Calories: about 220 kcal Protein: 4-5 g Carbohydrates: 30-32 g Fats: 9-10 g These values are indicative and depend on the exact ingredients used. Sugar and cream can change the values, as can the size of the molds. Storage and reheating The tarts can be stored in the refrigerator, covered, for a maximum of 2 days. I do not recommend freezing them, as the crust becomes moist, and the jelly does not hold up well to freezing. Reheating is unnecessary - they are consumed cold directly from the fridge. If you have leftovers, it's best to store and consume them quickly to keep the crust and cream fresh.
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