Mini Chocolate Orange Tarts

These quick to make mini chocolate tarts are bursting with fresh orange flavor. Use a mini cupcake pan to make 24 bite size tarts. This is a flourless recipe, making these little chocolate delights gluten free. Serve these crowd pleasers at your next party!

Recipe:
1 cup semisweet chocolate chips
1 stick butter
1 orange
3 eggs
1/2 cup sugar
1/2 cup unsweetened cocoa powder

In a sauce pan, melt chocolate chips and butter over low heat. Stir with wooden spoon to keep chocolate from burning. When all is melted, stir until smooth and set aside to cool slightly.

Cover a plate with waxed paper. Wash the orange and dry with a paper towel. Use a zesting tool or grater to grate the zest over the waxed paper, avoiding the white pith under the orange peel. Set aside.

Cut the orange in half and juice each half. Save 4 Tablespoons of the orange juice for this recipe and drink the rest.

Crack 3 eggs into a mixing bowl and beat with a whisk until well blended. Add the sugar, zest and orange juice and beat well with the whisk.

Preheat the oven to 375°F. Pour the melted chocolate into the mixing bowl and beat well. Fold in the cocoa powder until blended.

The cocoa thickens the batter and adds a nice sheen to it. Grease a mini muffin pan or 2 regular muffin pans.

Spoon the batter into each muffin cup. There should be enough batter to fill all 24 cups. If using regular muffin pans, fill each cup 3/4 full.

Place the pan or pans in the oven. Set the timer for 8 minutes.

These mini tarts bake fast. The tart is done when firm to the touch of your fingertip. If using regular size muffin pans, bake a little longer and use a toothpick to test for doneness. The toothpick inserted into the center should come out clean.

The tarts will rise as they bake then fall as they cool, forming a wonderful dense center. Flip the pan over onto a cookie rack or let cool and pop the tarts out of the pan with a butter knife.

Serve plain or let your imagination run wild with icing, sliced strawberries, a dab of seedless raspberry jam, or just a dollop of whipped cream. Enjoy!

Mini Chocolate Orange Tarts

Recipe:
1 cup semisweet chocolate chips
1 stick butter
1 orange
3 eggs
1/2 cup sugar
1/2 cup unsweetened cocoa powder

In a sauce pan, melt chocolate chips and butter over low heat. Stir with wooden spoon to keep chocolate from burning. When all is melted, stir until smooth and set aside to cool slightly.

Cover a plate with waxed paper. Wash the orange and dry with a paper towel. Use a zesting tool or grater to grate the zest over the waxed paper, avoiding the white pith under the orange peel. Set aside.

Cut the orange in half and juice each half. Save 4 Tablespoons of the orange juice for this recipe and drink the rest.

Crack 3 eggs into a mixing bowl and beat with a whisk until well blended. Add the sugar, zest and orange juice and beat well with the whisk.

Preheat the oven to 375°F. Pour the melted chocolate into the mixing bowl and beat well. Fold in the cocoa powder until blended.

The cocoa thickens the batter and adds a nice sheen to it. Grease a mini muffin pan or 2 regular muffin pans.

Spoon the batter into each muffin cup. There should be enough batter to fill all 24 cups. If using regular muffin pans, fill each cup 3/4 full.

Place the pan or pans in the oven. Set the timer for 8 minutes. These mini tarts bake fast. The tart is done when firm to the touch of your fingertip. If using regular size muffin pans, bake a little longer and use a toothpick to test for doneness. The toothpick inserted into the center should come out clean.

The tarts will rise as they bake then fall as they cool, forming a wonderful dense center. Flip the pan over onto a cookie rack or let cool and pop the tarts out of the pan with a butter knife.

Serve plain or let your imagination run wild with icing, sliced strawberries, a dab of seedless raspberry jam, or just a dollop of whipped cream. Enjoy!

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ABOUT THE AUTHOR

Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.

Creative Commons License
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

© 2017 Beachouse Baking Company. All Rights Reserved.

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