Mini Chocolate Orange Tarts

Mini Chocolate Orange Tarts

Makes 12 mini tarts


mini tart tray/muffin tray/bun tray


320g Ready rolled Shortcrust Pastry sheet

For the chocolate filling:

37g unsalted butter

57g milk chocolate

57g caster sugar

27g plain flour

2 medium eggs

For the orange filling:

12g unsalted butter

25g white chocolate

finely grated zest off 1 orange

17g caster sugar

12g plain flour

1 medium egg yolk


  1. Grease the baking tray with butter and using a pie cutter, cut out 14 circles from the already rolled pastry. Place a pastry circle in each individual section on the tray then put the tray aside while you make the filling. Preheat oven to 200 degrees/gas 6.
  2. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl over a pan of steaming hot water, staring continuously until all melted. Then remove bowl from the pan and stir in the sugar and flour. Beat in the eggs, one a time.
  3. In a separate bowl make the orange filling. Melt the butter and chocolate as above. Once all melted, remove the bowl from the pan and stir in the orange zest (
    saving some to decorate at the end with), sugar, and flour. Beat in the egg yolks, one at a time.
  4. Spoon the chocolate mixture into the each pastry tart filling each one 3/4 full. Then spoon a spoonful of the orange mixture into each tart creating a slight marble effect to each one.
  5. Bake in the preheated oven for 10 – 12 minutes until the filling is just set.
  6. Once cooled, decorate with a bit of orange zest.

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