John Myers
Orange and Mascarpone Tartlets
The perfect orange and mascarpone tartlets recipe with a picture and simple step-by-step instructions.
- For the sponge cake base:
- 3 Eggs
- 150 g Sugar
- 1 packet Vanilla sugar
- 150 g Flour
- 1 tsp Baking powder
- For covering:
- 250 g Mascarpone
- 2 packet Vanilla sugar
- 2 packet Fresh pressed orange juice
- 100 g Hazelnut brittle
- 1 Fileted orange
- 1 Cake topping with orange juice
- For the sponge cake: stir eggs, sugar and vanilla sugar until foamy. Mix flour and baking powder, sieve and pour into the egg mixture. Place the dough on a baking sheet and bake at 175 ° C for about 25 minutes.
- Cut out 12 round circles (water glass) from the sponge cake base. Mix a creamy mixture with the mascarpone, vanilla sugar and orange juice. 6 of the round, cut-out sponge cakes about 1 cm thick with the orange mascarpone mixture and each with a small sponge cake occupy.
- Place an orange fillet on each tart and brush with the icing. After about 10 minutes, spread mascarpone around the entire tart and decorate with the brittle.
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