Spicy orange tarts

Spicy orange tarts

Total: 55 min. | Active: 20 min.
Nutritional value / piece: 318 kcal
, Fat: 23 g
, Carbohydrate: 19 g
, Protein: 7 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 pack puff pastry dough, rolled into a rectangle (approx. 24 x 42 cm)


100 g ricotta
200 g sour single cream
40 g grated Parmesan
1 organic orange, grated zest and 2 tbsp of juice
3 sprigs thyme, leaves torn off
¼ tsp salt
1 orange, peeled, halved, cut into slices approx. 5 mm thick

To bake

¼ tsp chilli flakes
2 sprigs thyme, leaves torn off
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For 6 tins approx. 10 cm in diameter, greased

How it's done

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Roll out the puff pastry, prick with a fork. Cut out circles (each approx. 12 cm in diameter), place in the prepared tins, press the edges down gently with a fork.


In a bowl, mix the ricotta with all the other ingredients up to and including the salt. Spoon the filling into the tarts. Top with the slices of orange.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tins. Sprinkle with chilli flakes and thyme.

Good to know
Serve with: Leaf salad

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