Ingredients
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 4 LAND O LAKES® 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
- 1/4 teaspoon salt
- 3 tablespoons LAND O LAKES® Butter
- 1 1/2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/4 cups whipping cream
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/4 cup Hershey's® semi-sweet chocolate baking chips
Preparation
Step 1
1 In small bowl, soften gelatin in cold water. In 2-quart heavy saucepan, stir together egg yolks, sugar, 1 tablespoon orange peel, orange juice, lemon juice and 1/8 teaspoon salt. Cook over low heat, 8 to 10 minutes, stirring constantly, or until slightly thickened; remove from heat. Add 2 tablespoons butter, gelatin and 1 teaspoon 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.
2 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup whipped cream; refrigerate. Carefully fold orange mixture into remaining whipped cream. Refrigerate while preparing tart shells.
3 Heat oven to 425°. 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.
4 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.
5 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.
6 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.
1 Serving: Calories 470