Chocolate Tartlets with Butter Orange Cookie Crust
This is a decadent treat to have when you are craving something a little bad. It does have dark chocolate and orange in it. The crust is an orange shortbread type crust. I prefer a little warmth from the dash of cayenne and cinnamon. I hope you enjoy it.
1 ¾ cups flour
¾ cup unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
½ teaspoon salt
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
½ cup sugar
2 large eggs
2 large egg yolks
2 tablespoons grand Marnier
1 teaspoon finely grated orange peel
1/2 teaspoon of cinnamon
dash of cayenne
¼ teaspoon salt
1 tablespoon flour
2-3 tablespoons of diced candied orange, optional for garnish
1. Preheat oven to 350°F.
2. Blend first 5 ingredients in a food processor just until dough forms.
3. Transfer dough to work surface.
4. Gather dough into a ball.
5. Cut dough into 8 equal pieces.
6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.
7. Pierce crusts with fork.
8. Refrigerate until firm.
9. Bake until crusts are pale golden, about 18 minutes.
10. Cool in pans on rack.
11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.
12. Remove from heat.
13. Cool 10 minutes, stirring occasionally.
14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.
15. Sift flour over egg mixture, then fold in.
16. Fold egg mixture into cooled chocolate mixture.
17. Transfer batter to prepared crusts, dividing equally.
18. Arrange tartlets on a baking sheet.
19. Bake until filling puffs and begins to crack about 15 minutes.
20. Sprinkle candied orange over tarts after taking them out of the oven and serve.
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