Chocolate Tartlet with Orange Ragout

Knead the dough ingredients into a shortcrust pastry and cool for at least one hour. Roll out the short pastry thinly and cut out 6 cm cake rings, shape onto a baking tray and bake at 160 °C for about 10 minutes until golden brown.

Beat the egg yolks, sugar, scraped vanilla pod and milk in a bain-marie until the mixture thickens. Remove the beater from the heat and stir in the grated cooking chocolate with orange liqueur.

Fold in orange zest and whipped cream.

Repeatedly place cooled short pastry bottoms in the cake rings, fill with the chocolate mousse, spread smoothly and refrigerate for one night.

Orange ragout with cardamom: Cut one unpeeled orange into very thin slices, preferably with a slicer and cut into small cubes.

Remove the peel from the other orange and dice it as well. Caramelize the whole thing in a saucepan with sugar, extinguish with orange juice and add cardamom. Cook on low heat for ten minutes until the juice is almost completely reduced. Finally, add orange liqueur and thicken with butter while boiling vigorously.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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