This little tart is loaded with orange marmalade, orange liquor, orange buttercream and orange fondant. This is a very nice tart to add to your collection.
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Ingredients Required:
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| Small Tart Shell |
12 |
| Yellow or White Cake |
Scrap |
| Triple Sec |
1 teaspoon |
| Orange Marmalade |
1-1/2 ounce |
| Orange Buttercream |
2-1/2 ounces |
| Orange Fondant |
2 ounces |
Preparation Instructions:
| In the bottom of each tart shell place a small disk
of scrap cake. 1/2" diameter by 3/8" thick |
| With your thumb over the bottle top - allow a few
drops of Triple Sec to drip onto the cake disk. |
| Using the edge of a teaspoon press off about 1/4
teaspoon of orange marmalade directly atop of the cake disk. |
| Using a small spatula spread orange colored buttercream
onto the tart shell. Mound slightly in center of the shell. |
| Chill for 10 to 15 minutes until buttercream is
very firm. |
| Warm orange colored fondant to 110°f. Glaze
by dipping tart face down into fondant. Smooth with spatula if needed.
Hold firmly on the back side of tart. Chill before next step. |
| With a small paper decorating cone - garnish each
tart with a spiral of orange colored fondant that has been darkened
to contrast the other color. |
| Store chilled. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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