Chocolate-Orange Tarts

By MJH

Serves: 10-12

Ingredients

• Almond Crust:
• 1 1/2 cups toasted blanched almonds
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter or regular butter, melted
• Tart:
• 3/4 cup whipping cream
• 5 ounces semisweet chocolate, chopped, or one 5-ounce package semisweet chocolate pieces
• 1 ounce white chocolate, chopped, or 1 ounce white chocolate chips
• Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
• 1/3 cup orange marmalade
• 1 ounce dark chocolate

Details

Adapted from recipe.com

Preparation

Step 1

Prepare the Almond Crust:
Combine almonds and brown sugar.
In a food processor bowl or blender, process or blend, a portion at a time, until nuts are finely ground.
Transfer to mixing bowl. Stir in flour.
Add melted butter, stirring until well combined. Press mixture onto bottom and 1 inch up sides of five 4.75-inch tart pans with removable bottom or a 9-inch tart pan with removable bottom.
Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch.
Cool on a wire rack.

For filling:
In a small saucepan, heat whipping cream to simmering.
Remove from heat; whisk in semisweet chocolate and white chocolate until smooth.
Whisk in the vanilla.
Cool until filling begins to thicken but is still pourable, about 30 minutes.

Spread marmalade over bottom of cooled crust.
Pour the chocolate filling over marmalade.
Cover; chill for about 20 minutes or until filling isn’t quite set.

Using a vegetable peeler, shave the dark chocolate and sprinkle over the tart.
Cover and chill for about 2 hours or until filling is firm.