Recipe for Shortcrust Tartlets with Blood Orange and Vanilla

Roll out the dough and cut out 6 circles the size of your tartlet molds. Place each circle of dough into your molds, pressing well on the base and edges. Prick the dough. Then place your molds filled with dough in the refrigerator for 30 minutes to help hold the dough in place during baking.

Prepare the blood orange cream: Extract the juice from 4 - 5 oranges to obtain 250 g of juice. Heat the juice until it simmers.

In a bowl, beat the egg yolks with the sugar, then add the flour and vanilla. Pour the hot juice over the previous mixture, and mix well. Then return everything to the pot and heat while stirring until thickened.

At the end of cooking, remove the pot from the heat and add the fresh cream, then continue to beat until you achieve a smooth and homogeneous mixture.

Cooking the dough: Preheat the oven to 190 °C. Take the molds out of the refrigerator. Bake the tartlet bases for 10-12 minutes, until the edges are golden.

Finally, pour the orange preparation over the cooled tartlet bases and decorate with slices of blood oranges and a few fresh mint leaves.