Orange Chocolate TartA fudgy filling flavored with orange extract is baked in a pastry crust, spread with…
Orange Chocolate Tart
6 tablespoons butter, cubed 7 ounces semisweet chocolate, divided 1 sheet refrigerated pie pastry 2 large eggs, room temperature 1/2 cup sugar 1/4 teaspoon orange extract 1/2 cup all-purpose flour 1 cup whipped topping Orange zest strip, optional
In a microwave-safe dish, melt butter and five chocolate squares.
Cool for 10 minutes.
Meanwhile, line a 9-in.
fluted tart pan with removable bottom with pastry.
Line pastry with a double thickness of heavy-duty aluminum foil.
Bake at 450° for 5 minutes.
Remove the foil; bake 3 minutes longer.
Reduce heat to 350°.
In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes.
Stir in cooled chocolate mixture.
Beat in flour; mix well.
Pour into crust.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Meanwhile, line a baking sheet with waxed paper; set aside.
Melt remaining chocolate.
Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Pipe eight to 10 small hearts onto the waxed paper.
Refrigerate until set.
Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired.