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Chocolate Tartlets with Butter-Orange Cookie Crust

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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  50 Minutes
  Makes 8 Tip: When melting the chocolate, be sure to set the metal mixing bowl firmly on the lip of the saucepan so no steam escapes but without resting the bowl in the water. Do not allow any of the steam to touch the chocolate when removing the bowl as water will make the chocolate seize.
For the Crust:
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
For the Filling:
6 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons grand marnier
1 teaspoon finely grated orange peel
1/4 teaspoon salt
1 tablespoon all-purpose flour
Chocolate Tartlets with Butter-Orange Cookie Crust Recipe at
Preheat oven to 350 degrees F. Blend all ingredients in a food processor just until dough forms. Transfer dough to work surface. Gather dough into ball. Cut dough into 8 equal pieces. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts. Pierce crusts with fork. Refrigerate until firm. Bake until crusts are pale golden, about 18 minutes. Cool in pans on rack.

Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.

Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared crusts, dividing equally.

Can be made 1 week ahead. Freeze 1 hour. Cover and keep frozen.

Arrange tartlets on baking sheet. Bake until filling puffs and begins to crack, about 15 minutes for room temperature tartlets and 25 minutes for frozen tartlets. Place tartlets on plates and serve.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Luscious Chocolate Pies & Tarts
Nutrition Facts per Serving
Yield:   Makes 8
Calories: 814
Fat. Total: 51g
Fiber: 1g
Carbohydrates, Total: 87g
Sodium: 343mg
% Cal. from Fat: 56%
Cholesterol: 306mg
Protein: 9g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Irene Reviewed: 07/17/2009
Loved this recipe! It was truly easy to assemble. I used a round 10" tart pan, and I assembled it and put it in the freezer as per the instructions. The baking times did not change. I baked the crust for 18 min and the final frozen product for 25 min. It turned out great and everyone loved it. I was already asked when I'm going to make it again.
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