Orange Tartlets for Christmas

This recipe is by Eduard Fruth who runs a pastry shop in Vienna.

Ingredients:
Two organically grown oranges
125 grams bitter chocolate
65 grams icing sugar
1 vanilla pod
4 eggs
100 grams flour
75 grams ground almonds
65 grams extra-fine sugar
10 cumquats
10 candied orange slices

10 small baking rings or muffin tins

Method:
Oil a whole unpeeled orange in water until soft. Cool with cold water and chop up in a mixer. Then melt 125 grams bitter chocolate in a bain marie, add 125 grams cold butter, 65 grams icing sugar, the contents of a vanilla pod and the grated peel of the other orange. Beat until the mixture foams. Add the egg yolk slowly. Then beat the egg whites with 65 grams fine sugar and a dash of salt and add to the mixture. Add the orange purée and 100 g. plain flour with 75 grams ground almonds. Fill the cake tins until half full, place one kumquat into each tin and then fill completely with more batter. Bake for around 40 minutes (without a fan) at 180 degrees Celsius. Then coat the surface with a thin layer of hot apricot marmelade and some white icing heated to around 40 degrees Celsius. Decorate with a candied orange slice. Enjoy!