Orange Tarts

Orange Cream Tarts

These Orange Cream Tarts feature a lightly sweet citrus crust filled with fluffy orange cream and finished with white chocolate. They make a refreshing spring or summer dessert and are perfect for tea parties, brunches, and special occasions.

Ingredients

Tart Shells

• 3/4 cup milk
• 2 cups all-purpose flour
• 1 egg
• 4 tablespoons sugar
• 2 tablespoons butter, softened
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 2 ounces white chocolate, melted
• Optional: sprinkles

Orange Cream Filling

• 2/3 cup heavy whipping cream
• Juice from 3/4 orange
• Zest from 3/4 orange
• 1/2 teaspoon orange extract
• 1/4 teaspoon lemon extract

Directions

1. In a large bowl combine milk, egg, butter, extracts, and citrus zests.
2. Add flour, sugar, cream of tartar, baking soda, and sprinkles if using.
3. Mix until a soft dough forms.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Preheat oven to 350°F.
6. Grease mini tart pans.
7. Press small portions of dough into the tart pans, making the crust as thin as possible.
8. Bake for 10 to 12 minutes or until lightly golden.
9. Cool completely and remove from pans.
10. Brush the inside of each tart shell with melted white chocolate and allow it to set.
11. For the filling, beat the whipping cream until stiff peaks form.
12. Fold in the orange juice, orange zest, and extracts.
13. Spoon or pipe the filling into the cooled tart shells.
14. Top with whipped cream, orange slices, or additional orange zest.
15. Refrigerate until ready to serve.

Yield: 12 mini tarts