Chocolate and oranges, a perfect combination for a delicious recipe!
Put in the oven the orange peel, cut at 80° for about 1 hour. Prepare the pastry; knead the softened butter with the sugar and the egg. Sift the flour and mix to the mixture kneading well. Let the dough rest in the fridge for about one hour covered with some cling film. Roll out the dough with a rolling pin and coat some previously buttered and floured fancy tartlets pans. Use the pastry piercing roller to pierce the dough. Bake at 180° C for 10 minutes. Take out of the oven and let cool.
Prepare the custard. Pour the milk into a saucepan and bring it to a boil. Mix the egg yolks with the sugar and the cornstarch; add them to the boiling milk and bring to a boil again. When the cream will be dense turn off the heat and add the concentrated orange paste; pour into a low, wide bowl and cover it with some cling film avoiding the crust. Let it cool.
Weigh the cream, add the same amount of mascarpone cheese and mix well. Pour the cream into a piping bag and fill fancy tartlets. Place your favourite stencil on the plate and decorate it with cocoa powder. Finish your decoration with some orange peels.
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