Toblerone – Tartlets

Ingredients for 1 servings:

• 1 orange(s), untreated
• 135 g clarified butter
• 100 g sugar
• 1 egg(s)
• 50 g almond(s), ground
• 200 g flour
• ¼ tsp baking powder
• Pulses for blind baking
• 2 tbsp honey, liquid
• 100 g chocolate (at least 70% cocoa content)
• 200g Toblerone
• 70 g butter
• 300 g whipped cream
• 2 eggs, fresh
• some physalis or strawberries for decoration
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

also as a dessert

Wash the orange and grate the zest. Beat the zest together with 125g clarified butter, sugar and the egg until fluffy. Then gradually add the almonds, flour and baking powder and knead well. Chill in the refrigerator for 2 hours. Preheat the oven to 200°C. Flour the work surface and roll out the dough. Grease a 28cm springform pan with the remaining 10g clarified butter. Line the pan with the dough and shape the edges straight up. Place baking paper on the bottom and weigh it down with dried pulses (e.g. peas). Place in the hot oven and bake for approx. 15 minutes, then remove the peas and baking paper and bake for a further 5 minutes. After baking, let cool. Now chop the chocolate and Toblerone. Melt the chocolate and butter in a water bath. Brush the cake base with 3 tablespoons of the chocolate and chill. Whip the cream until semi-stiff. Beat the eggs with honey until frothy, add them to the chocolate along with the cream, and fold in. Spread the mixture over the cake base and refrigerate for at least 2 hours. Quarter the physalis or strawberries and decorate the cake.