Orange-almond tarts with chocolate cream

01. December 2013

Deco set with silicone cupcake liners: Ingredients for 12 pieces @ 40 g each

Preparation time: 10 minutes
Cooking time: 90 minutes including cooling time


  • 75 g bitter orange marmalade
  • 2 eggs
  • 100 g ground almonds
  • ½ tsp baking powder
  • 90 g sugar
  • 5 cl whipping cream
  • 12 whole almonds, peeled

Ingredients / Chocolate Cream

  • 10 cl whipping cream
  • 50 g milk chocolate couverture, chopped up finely

Preparatory work

  • Heat 10 cl of whipping cream, add milk chocolate, melt and place on one side to cool (Before whipping, the chocolate cream must have cooled down thoroughly.)


Roast the almonds on medium heat in a coated frying pan without fat and place on one side. Pre-heat the oven to 180°C.

Beat the bitter orange marmalade well with the eggs. Add all the other ingredients, mix well and divide between the moulds. Bake in the pre-heated oven for approx. 12 minutes, then remove and allow to cool.

Whip the chocolate cream until stiff and arrange on the orange tarts and decorate with the roasted almonds.


Garnish with little coloured sugar balls.

Rudolf Lehmann

Orange-almond tarts with chocolate cream

* incl. VAT, plus shipping