This classic chocolate orange flavor combination gets a spooky twist with this festive and delicious Halloween Tartlet. The sweetness of the orange curd paired with the bitterness of the dark chocolate is delicious any day of the year, but especially on Halloween as these little delicious treats get all dressed up for Halloween!
BLACK CHOCOLATE TARTLET SHELLS
Ingredients:
- 8 TBL (1 stick) unsalted butter,at room temperature
- 1/2 cup sugar1 tsp pure vanilla extract
- 3/4 cups all-purpose flour
- 1/2 cup Black cocoa powder (Found online. Substitute with organic cocoa powder.)
- 1/8 tsp salt
Directions:
- Preheat the oven to 350°F.
- Mix butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add vanilla and mix. Slowly add the flour, cocoa powder, and salt and mix on low speed until the dough begins to come together.
- Using a small cookie scoop (2 tsp size) or two spoons, scoop one 2 tsp scoop of dough into each cup of a mini cupcake pan. Press dough flat inside the pan and bake for 8 minutes.
- Remove pan from oven and using a wooden dowel (or the handle of a large wooden spoon or rolling pin), press into center of dough while slightly turning the dowel to shape the dough in to tartlets.
Return to oven and bake for an additional 4-6 minutes. Remove from oven and re-shape using the same method outlined above.Allow to cool for 5 minutes in pan before removing them and allowing them to fully cool on a wire rack. Set aside until you are ready to fill
HALLOWEEN ORANGE CURD
Ingredients:
- 8 TBL (1 stick) unsalted butter, at room temperature
- 1 ½ cup sugar
- Oranges zested (about 2 TBL)
- 4 eggs + 2 egg yokes
- ½ cup freshly squeezed orange juice
- 1/8 tsp salt
- 1/8 tsp orange
- food coloring gel
- 3oz dark chocolate
Directions
- Mix butter, sugar, and zest together in the bowl of an electric mixer fitted with a paddle attachment on high for 2-3 minutes, scraping the bowl part way through.
- Reduce the speed to low and add the eggs, one at a time.
- Add the juice and salt. Mix until combined.
- Pour contents into a medium saucepan (one without the non-stick coating) and place on stove over medium heat.
- Stir constantly with a silicone spatula for 4-5 minutes, making sure to scrape the bottom and sides of the pan so the curd does not burn. Do this until the mixture bubbles and thickens. This happens when the curd temperature reaches about 185 degrees.
- Once thick, remove from heat and pour through a small mesh sieve into a large glass bowl. Add orange food gel into the curd and mix well. Let cool to room temperature.
- Transfer room temperature curd into a piping bag or Ziplock bag. Cut a very small portion off the tip, and carefully fill cooled tartlet shells with curd. Cool in refrigerator uncovered to set (at least 1 hour).
- TO DECORATE: Melt chocolate in a heat-proof bowl in the microwave. Warm for 30 second intervals, stirring vigorously in between, until chocolate is melted. Transfer melted chocolate to a piping bag or Ziplock bag, cut off the smallest tip of the bag that you can, and carefully decorate as desired. Enjoy!
