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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Servings 6

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( 10 ) Ratings

10 Ratings

5 Stars 17%

4 Stars

3 Stars

2 Stars 11%

1 Stars 22%

Member Reviews ( 4 )

067ad05d-ca34-4665-997e-1d44ba4a9c8e

Bake-Off® Contest 45, 2012

Lenore Klass

Koloa, Hawaii

ingredients 13
Prep Time 55 min
Total Time 2 hr 15 min

Ingredients

1: teaspoon unflavored gelatin

2: tablespoons cold water

4: LAND O LAKES® 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 LAND O LAKES® Butter

1 1/2: teaspoons McCormick® Pure Vanilla Extract

1 1/4: cups whipping cream

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4: cup Hershey's® semi-sweet chocolate baking chips

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Directions

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; 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;