Warm Chocolate Tartelettes with Marinated Clementines

For the chocolate tartelettes, prepare a shortcrust pastry according to the basic recipe or use a ready-made shortcrust pastry for the base. While the short pastry is resting, prepare the chocolate filling.

Preheat the oven to 180°.Over a bain-marie, melt the chocolate together with the butter and a dash of orange liqueur. Separate the eggs. Remove the chocolate from the heat and stir in two of the egg yolks. Beat the remaining egg whites with granulated sugar until stiff. Now carefully fold the beaten egg whites into the chocolate mixture. Fold in the orange zest.

Butter the ramekins well and line them with the short pastry. Pre-bake the ramekins for about 10 minutes.

Divide the chocolate mixture evenly among the ramekins and finish cooking the tartelets in the oven for about 15 minutes.

Peel the clementines and divide them into wedges. Peel off the skin, leaving only the flesh.

In a saucepan, mix honey, orange juice and cinnamon and heat briefly. Put the clementines in it and let them soak for a while. Mix in the chopped pistachios.

Serve the still warm chocolate tartelettes with marinated clementines.

Preparation Tip:

Good vanilla ice cream tastes great with these chocolate tartelettes. Leftover shortcrust pastry can be frozen. It will then keep for quite a long time.

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