Bake-Off® Contest 45, 2012
Koloa, Hawaii

Orange Cream-Chocolate Tarts

Wow! Here's an individual dessert guaranteed to dazzle! Flaky pastry holds a hidden chocolate layer topped with a creamy orange filling.

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(2)
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  • prep time 55 min
  • total time 2 hr 15 min
  • ingredients 13
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
290),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
210mg
210%;
Sodium
300mg
300%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
6%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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