Chocolate Orange Tartlets

• 1 None sheet frozen pie pastry, partially thawed
• 1 tbsp powdered sugar
• 1/3 cup cream
• 5.25 oz dark chocolate, finely chopped
• 2 tbsp butter, chopped
• 2 tsp orange liqueur
• 1 1/3 cups sugar
• 1 None large orange, rind removed with a zester in long thin strips

1. Preheat oven to 400u0b0F. Grease a 12-hole round-based patty pan tray.
2. Cut pastry sheet in half. Sift half the powdered sugar over one half of the pastry. Place remaining pastry half on top and sift over remaining powdered sugar.
3. Roll up pastry tightly from short side. Cut log into 12 slices. Freeze pastry slices for 10 mins. Roll each pastry slice between two sheets of parchment paper until roughly 3 inches in diameter. Using a 2 3/4" cutter, cut a perfect circle out of each rounds. Place pastry rounds in patty pan holes, gently pressing to fit. Freeze in tray for 10 mins.
4. Bake on bottom rack of oven for about 12 mins, then move to middle rack for another 3 mins or until browned lightly.
5. Place cream, chocolate, butter and liqueur in a small heatproof bowl. Place bowl over a pan of just simmering water, stirring occasionally, for about 5 mins or until just melted and smooth. Remove bowl from saucepan and set aside until cooled and thickened.
6. Meanwhile, combine the sugar and 1/4 cup water in a very small pan and cook, stirring, over low heat until the sugar dissolves. Add orange rind and simmer, stirring occasionally, for about 7 mins or until rind is translucent and syrup is slightly thickened. Cool.
7. Divide chocolate mixture among crusts. Just before serving, strain candied orange rind and use to decorate tartlets.

pastry, powdered sugar, cream, chocolate, butter, orange liqueur, sugar, orange

Taken from recipes-plus.com/api/v2.0/recipes/29586 (may not work)