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Orange Cream-Chocolate Tarts

(10)
  2 reviews
  • 55 min prep time
  • 2 hr 15 min total time
  • 13 ingredients
  • 6 servings
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Wow! Here's an individual dessert guaranteed to dazzle! Flaky pastry holds a hidden chocolate layer topped with a creamy orange filling.

Bake-Off® Contest 45, 2012
Lenore Klass
Koloa, Hawaii

Ingredients

1
teaspoon unflavored gelatin
2
tablespoons cold water
4
egg yolks, beaten
1/2
cup sugar
2
tablespoons grated orange peel
1/4
cup freshly squeezed orange juice
1 1/2
teaspoons lemon juice
1/4
teaspoon salt
3
tablespoons butter
1 1/2
teaspoons pure vanilla extract
1 1/4
cups whipping cream
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup semi-sweet chocolate baking chips

Steps

  • 1 In small bowl, soften gelatin in cold water. In 2-quart heavy saucepan, stir together egg yolks, sugar, 1 tablespoon of the orange peel, orange juice, lemon juice and 1/8 teaspoon of the salt. Cook over low heat, 8 to 10 minutes, stirring constantly, or until slightly thickened; remove from heat. Add 2 tablespoons of the butter, gelatin and 1 teaspoon of the vanilla; stir until butter is melted. Fill large bowl with ice water; place saucepan in water. Cool egg mixture, stirring occasionally, about 10 minutes or until thickened.
  • 2 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup of the whipped cream; refrigerate. Carefully fold orange mixture into remaining whipped cream. Refrigerate while preparing tart shells.
  • 3 Heat oven to 425°F. Cover outsides of 6 (6-oz) custard cups or ramekins with foil; spray with Crisco® Original No-Stick Cooking Spray. Place cups upside down on 15x10-inch pan with sides. Unroll pie crusts; roll each into 12-inch round. Using 4 1/2-inch scalloped or round cookie cutter, cut 3 rounds from each crust. Place dough round over back of each custard cup, pressing dough to fit around cup. Prick dough several times with fork.
  • 4 Bake shells 10 to 13 minutes or until golden brown. Cool 15 minutes. Carefully remove shells from cups; place open side up, on cooling rack.
  • 5 In small microwavable bowl, microwave chocolate chips and remaining 1 tablespoon butter on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Stir in remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Brush thick coating of chocolate mixture over bottom and up side of inside of each shell. Let stand 5 minutes or until set.
  • 6 Evenly divide orange filling among shells. Top tarts with reserved whipped cream and remaining 1 tablespoon orange peel. Refrigerate 1 hour (filling will be soft). Store covered in refrigerator.
  • 1 In small bowl, soften gelatin in cold water. In 2-quart heavy saucepan, stir together egg yolks, sugar, 1 tablespoon of the orange peel, orange juice, lemon juice and 1/8 teaspoon of the salt. Cook over low heat, 8 to 10 minutes, stirring constantly, or until slightly thickened; remove from heat. Add 2 tablespoons of the butter, gelatin and 1 teaspoon of the vanilla; stir until butter is melted. Fill large bowl with ice water; place saucepan in water. Cool egg mixture, stirring occasionally, about 10 minutes or until thickened.
  • 2 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup of the whipped cream; refrigerate. Carefully fold orange mixture into remaining whipped cream. Refrigerate while preparing tart shells.
  • 3 Heat oven to 425°F. Cover outsides of 6 (6-oz) custard cups or ramekins with foil; spray with Crisco® Original No-Stick Cooking Spray. Place cups upside down on 15x10-inch pan with sides. Unroll pie crusts; roll each into 12-inch round. Using 4 1/2-inch scalloped or round cookie cutter, cut 3 rounds from each crust. Place dough round over back of each custard cup, pressing dough to fit around cup. Prick dough several times with fork.
  • 4 Bake shells 10 to 13 minutes or until golden brown. Cool 15 minutes. Carefully remove shells from cups; place open side up, on cooling rack.
  • 5 In small microwavable bowl, microwave chocolate chips and remaining 1 tablespoon butter on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Stir in remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Brush thick coating of chocolate mixture over bottom and up side of inside of each shell. Let stand 5 minutes or until set.
  • 6 Evenly divide orange filling among shells. Top tarts with reserved whipped cream and remaining 1 tablespoon orange peel. Refrigerate 1 hour (filling will be soft). Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
290
% Daily Value
Total Fat
33g
50%
Saturated Fat
18g
91%
Trans Fat
1g
1%
Cholesterol
210mg
70%
Sodium
300mg
13%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
23g
23%
Protein
4g
4%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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