Orange Tartlet

For the orange tarts, knead shortcrust pastry from ingredients.

Leave to cool for 30 minutes. Roll out the dough about 5 mm thick and cut out jagged slices, bake in the oven at150°.

After cooling, spread orange marmalade on 2 slices each and assemble. Draw threads of chocolate icing over the tartlets, sprinkle aranzini and decorate with sugar icing (about 6 dag powdered sugar and lemon juice).

Serve the orange tartlets.

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