CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Riddle me this. When a creamsicle and a fudgesicle and a pie all come crashing together, what do you get?
Probably something like these orange cream chocolate tarts, a sweet invention by Lenore Klass of Koloa, Hawaii, whose creation is a finalist in the Pillsbury Bake-Off this year.
As Lenore puts it, "Wow! Here's an individual dessert guaranteed to dazzle! Flaky pastry holds a hidden chocolate layer topped with a creamy orange filling."
To which I respond: "Wow! Get in my mouth, you beautiful thing." Here's the recipe.
Orange Cream-Chocolate Tarts
Makes 6 tarts
- 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
- 1/4teaspoon salt
- 3 tablespoons butter
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/4 cups whipping cream
- 1box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/4 cup semi-sweet chocolate baking chips
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.