Mandarin Custard Tarts
This simple dessert recipe is packed with a lot of flavor. Although easy to prepare, the tarts make a striking impression when served. —Mary Ann Lee, Clifton Park, NY
Total TimePrep: 15 min. + chilling Bake: 15 min. + cooling
- 1 tablespoon cornstarch
- 1 tablespoon confectioners' sugar
- 1 cup sour cream
- 1/4 cup thawed orange juice concentrate
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 1 cup dark chocolate chips
- 1/2 teaspoon shortening
- 1 can (15 ounces) mandarin oranges, drained and patted dry
- Preheat oven to 350°. In a small bowl, combine cornstarch, confectioners' sugar, sour cream, orange juice concentrate, egg yolk and vanilla until smooth. Spoon into tart shells. Place on a baking sheet.
- Bake until filling is set, 15-18 minutes. Cool on wire racks. Refrigerate, covered, for 30 minutes.
- Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip each mandarin orange segment halfway, allowing excess to drip off. Place on waxed paper; chill until set.
- Just before serving, garnish each tart with a chocolate-coated mandarin segment. Refrigerate leftovers.
Nutrition Facts1 tart: 87 calories, 5g fat (3g saturated fat), 8mg cholesterol, 15mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.
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