Ingredients for about 8 pieces per mold (total about 16 pieces):
For the dough:
100 g walnuts
250 g flour
1 teaspoon baking powder
50 g sugar
175 g butter
1 egg (M)
1-2 tbsp cold water
fat, flour (or semolina) for the molds
baking paper and dried peas for blind baking
For the filling:
300 g frozen raspberries
200 g dark chocolate
100 g firm nougat paste
100 ml whipped cream
grated peel of 1/2 organic orange
1 pinch of salt
40 g butter
Also:
125 g kumquats
4 tablespoons sugar
2 tablespoons orange liqueur
2 tablespoons orange marmalade
Preparation:
1. Grind walnuts. Mix flour with baking powder, sugar and walnuts. Add cold water, the butter in pieces and the egg and knead everything into a smooth dough. Roll out dough on floured work surface. Grease two tart or pie pans (about 24 cm in diameter) and dust with flour or semolina. Line with dough and press up the edges. Prick dough several times with a fork. Place molds in the refrigerator for 1 hour. Line pastry bottoms with a piece of baking paper and place peas on top. Bake in preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for about 20-25 minutes. Remove peas and baking paper and bake for another 5 minutes. Allow to cool.
2. Defrost the raspberries. Cut chocolate and nougat into pieces and place in a bowl. Melt on a hot water bath. Bring cream to a boil, add orange zest and salt. Mix the cream with the chocolate-nougat mixture. Add butter in small pieces and stir in. Drain the raspberries, pass through a sieve and stir in as well. Pour the chocolate-nougat mixture onto the bases and refrigerate.
3. Rinse kumquats under hot water and cut into slices. Allow sugar to caramelize until golden. Add kumquats and caramelize while turning. Stir in orange liqueur and marmalade. Spread kumquats over the cream.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
Calories: 363
Joule: 1517
Protein: 5 g
Fat: 25,8 g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
