Orange Chocolate Tart

• 6 tablespoons butter, cubed
• 7 ounces semisweet chocolate, divided
• 1 sheet refrigerated pie pastry
• 2 large eggs
• 1/2 cup sugar
• 1/4 teaspoon orange extract
• 1/2 cup all-purpose flour
• 1 cup whipped topping
• Orange peel, optional

1. In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450u0b0 for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350u0b0.
2. In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. Meanwhile, line a
4. with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange peel if desired. Refrigerate leftovers.

butter, chocolate, pastry, eggs, sugar, orange extract, allpurpose, orange peel

Taken from www.tasteofhome.com/recipes/orange-chocolate-tart/ (may not work)