Orange Cream-Chocolate Tarts

(10)
2 reviews.
  • 55 min prep time
  • 2 hr 15 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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