Čokoladni tartići s narančom / Chocolate orange tartlets

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Danas dva blagdanska recepta, ukoliko želite ideje za slatke kolačiće. Dan mi je krenuo ležerno, ali taj je tempo brzo prekinut pa se nastavio u petoj brzini i uskoro završava, a sutra ćemo ponovo zamirisati kuhinju :)
Napokon sam si nabavila kalupe za mini pite. Nastali su ovi brzi tartići. Zaista brzi za izradu, još brže se pojedu. Nema izrade prhkog tijesta, tijesto se sastoji od keksa s maslacem i trunčicu cimeta. Krema je čokoladni ganache obogaćen narančinom koricom i sve je lijepo zaokruženo komadićima kandiranog đumbira na vrhu, kojeg možete zamijeniti bilo kojim drugim suhim/kandiranim voćem, a ne morate koristiti ništa. Ja obožavam kandirani đumbir i otkrila sam ga prije nekoliko mjeseci u Intersparu te od tada redovno uživam u njemu. Posebno se dobro slaže s čokoladom.

-Za 6 komada-
Podloga:
80 g keksa s maslacem (petit beurre)
5 žlica otopljenog maslaca
1/2 žličice cimeta
2 žlice šećera u prahu


Krema (ganache):
60 g tamne čokolade
1 žličica fino ribane narančine korice
30 ml slatkog vrhnja
po želji kandirana naraančina/limunova korica ili kandirani đumbir

Kekse fino sameljite, pomiješajte ih s cimetom, šećerom u prahu pa dodajte otopljeni maslac. Dobit ćete kompaktnu ljepljivu masu koju utisnite u kalupiće. Pecite ih 10 min na 180C. Izvadite da se ohlade.
Za kremu, ugrijte slatko vrhnje gotovo do vrenja pa uklonite s vatre. Dodajte narančinu koricu i umiješajte čokoladu, neka se sjedini. Kremu žlicom stavite u svaku košaricu. Posipajte komadićima kandiranog voća (možete i izostaviti). Pospremite u hladnjak na 20-ak min. Kad se krema stegnula, pažljivo izvadite tartiće iz kalupa i poslužite.

                                   Chocolate orange tartlets and Honey gingerbread cookies


Happy Monday to you :) I officially started my holiday baking. It's 7 p.m. and my back hurts like hell. I didn't even get to drink my morning coffee today. Nevertheless, I'll drink it now. I've been enjoying the whole process. It's one of my favorite parts of Christmas-cookie baking several days ahead.
I finally bought myself those tiny tart molds. And made beautiful chocolate tartlets with cinnamon and orange. I love miniature versions of cakes. So the idea of tiny pies and tarts has always sounded great. These are simple to make: you don't have to knead the pie dough. The crust is made of crushed cookies with butter and some cinnamon.

For the crust:
80 g butter cookies (Petit Beurre)
5 tbsp melted butter
1/2 tsp cinnamon
2 tbsp powdered sugar

For the ganache:
60 g dark chocolate
1 tsp finely grated orange zest
30 ml heavy cream
if you wish: candied ginger, orange or some other fruit

Combine ground cookies with cinnamon, sugar and melted butter and press into tiny tart molds. Bake for 10 minutes at 180C. Let cool.
Heat heavy cream. When it almost boils, remove from heat and stir in chocolate and orange zest. Spoon some into each tart mold and let them cool in fridge for about 20 minutes. Carefully remove from tart molds and serve.

Enjoy and happy holidays!

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