Mandarin Custard Tarts

• 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

1. Preheat oven to 350u0b0. 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
2. .
3. Bake until filling is set, 15-18 minutes. Cool on wire racks. Refrigerate, covered, for 30 minutes.
4. 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.
5. Just before serving, garnish each tart with a chocolate-coated mandarin segment. Refrigerate leftovers.

cornstarch, sugar, sour cream, orange juice, egg yolk, vanilla, shells, chocolate chips, shortening, mandarin oranges

Taken from www.tasteofhome.com/recipes/mandarin-custard-tarts/ (may not work)