Dessert & Baked Goods › Chocolate & Caramelized Orange Tarts

Serves 4 - Can be made in 1 tart shell (or mold) or made in individual tart shells

Filling

• 6 oz dark chocolate (60%) chips
• 1 cup heavy cream
• ½ cup sugar (organic cane sugar recommended)
• ½ cup orange juice, fresh squeezed
• 1 double espresso
• ½ tsp orange extract
• ⅛ tsp ground cinnamon
• honey for drizzling (optional)

Tart Shells

• 2 cups Graham cracker breadcrumbs (crackers finely ground)
• 1 stick unsalted butter, softened
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon

Special Equipment

• tart molds

Make Filling

1. Cook sugar and orange juice in a sauce pan over medium-low heat until reduced by half, and the syrup forms a dark caramel, about 20 minutes. (The mixture will foam up with large bubbles when it is ready)
2. Put the chocolate into a steel mixing bowl with all of the other ingredients, and warm over a double- boiler until the chocolate is almost completely melted
3. Remove the chocolate mixture from heat and lightly whisk into the caramel until it forms a thick, silky chocolate batter

Make Tart Shells

1. Mix all of the ingredients thoroughly until they form a solid paste
2. Roll the mixture thinly, then cut into squares, and tuck into tart molds, or the cups of a muffin tin. (The size of the squares depends on the desired size of the tarts, and the size of the molds)
3. Place the tart shells in a 350º oven for 10-15 minutes, or until the shells are firm and flaky and color is lighter
4. Let the tart shells cool to room temp., and fill with the chocolate mixture which should be slightly warmer than room temperature. Refrigerate for 10 minutes to allow chocolate to set
5. Serve with whipped cream seasoned with orange extract and vanilla, and orange slices