Chocolate Orange Tarts
Sweet and Citrus – two flavors that perfectly complement one another in these bite-size treats! Whether you’re hosting a gathering or satisfying a quick, small bite craving, these mini tarts are sure to bring the flavor and burst of color to your dessert spread or fridge.
Uncle Matt’s Organic No Pulp Orange Juice provides the featured flavor in the creamy orange curd filling. Then presented in mini organic phyllo shells and drizzled with melted dark chocolate, this is a clean dessert you can feel good about enjoying in moderation.
Cook time: 15 minutes
Chill time: 90 minutes
Serving size: 30 mini tarts
2/3 cup organic sugar
1/2 cup Uncle Matt’s Organic No Pulp Orange Juice
2 tablespoons organic cornstarch
3 tablespoons finely grated organic orange zest, divided
6 organic egg yolks
1/3 cup organic unsalted butter, diced
4 ounces organic dark chocolate, melted
30 organic mini phyllo tart shells (pre-baked)
In a small bowl, lightly whisk the egg yolks and set aside.
Add sugar and orange juice to a small saucepan and whisk over medium-low heat until the sugar is dissolved. Vigorously whisk in cornstarch until dissolved, then add in 1 ½ tbsp orange zest (reserve the rest for garnish) and remove from heat.
Whisk in the egg yolks until smooth, then return to the stovetop over medium-low heat. Whisk continuously for 4-5 minutes, being careful not to heat too high (or the eggs will curdle). Increase heat to medium and whisk on and off for 10 second intervals. It will begin to thicken around 8 minutes. Cook for an additional 1 minute or so. The curd is ready when you dip the back of a spoon and the mixture no longer runs down the spoon.
Immediately remove from heat and whisk in butter until smooth.
Fill the phyllo shells with orange curd and refrigerate for 1 1/2 -2 hours, until set.
Drizzle each tart with dark chocolate and garnish with leftover orange zest. Store in refrigerator until ready to eat.