Rich, buttery pastry, bittersweet orange marmalade, and luscious citrus-laced chocolate star in these adorable Orange Chocolate Ganache Tartlets.
Bursting with zesty orange and deep dark chocolate flavor, these delicious mini-tarts have both a shortbread crunch and a creamy truffle filling.
In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined.
Wrap dough tightly in plastic wrap or cling film, then place in the fridge to chill before using for at least one hour.
Once your dough is rolled on your work surface to the desired thickness (about ¼ “), press gently into the bottom of your mini tart pans or rings.
Line the shells with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
Blind bake until edges become ever so slightly browned - this should take about 20-25 minutes - then remove from the oven and allow to cool.