Orange Chocolate Custard Tartlets

Have you ever made something that was so good that you couldn't get it off your mind?
I made the Lemon Coconut Tarts yesterday and they were soo good that I was gitty with possibility for variations. My mind just kept going and going...So Last night I finally gave in to Orange Chocolate Custard Tartlets.
Oh my gosssssshhhhh. more than I could have ever hoped for. The bright orange essence cuts through the heaviness of the chocolate. The smooth velvety texture of a custard gives your mouth the pleasure of chocolate pudding you can eat with your hands...I love cooking! This is why.

Orange Chocolate Custard Tartlets

Ingredients:

*3 Eggs plus one yolk
(If you use extra Large eggs omit the extra yolk)
*1 1/2 C Sugar
*3 Tblsp butter (melted)
*2 C Milk (pref whole)
*3 Tblsp Orange Zest ( 1 sm orange)
*3/4 C  Flour (sifted)
*8 oz Chocolate Melted (pref dark or bittersweet)



Preheat oven to 325f
Prepare Muffin Tins with Baking Spray. Spray liberally.


In Blender:

Combine, Eggs, Sugar and Milk. (blend)
Add Butter.
Whip until frothy.
Add Chocolate.
Blend well.
Add Orange Zest
Combine.
Add Flour (blend for 30 seconds minimum)

Mixture will be thin.

Pour Mixture into each prepared muffin tin to 3/4 filled.

Bake @ 325 for 35 minutes. No longer.
Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 18.
If using Mini Muffin Tin yield is 36

Lemon Coconut Tarts...a light Spring nosh.

Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?  Why not, indeed!

Hope you love it as much as I do!

Lemon Coconut Tarts

Ingredients:

3 Eggs plus one yolk. (If you use extra Large eggs omit the extra yolk)

1 1/2 C Sugar

3 Tblsp butter (melted)

1 1/2 C Milk (pref whole)

1/2 C Coconut Milk (may use All whole milk if coconut milk unavailable)

1 Tblsp Lemon Zest (1 lemon worth)

3/4 C AP Flour (sifted)

7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops)

Preheat oven to 325f

Prepare Muffin Tins with Baking Spray. Spray liberally.

In Blender:

Combine, Eggs, Sugar and Milks. (blend)

Add Butter.

Whip until frothy.

Add Lemon Zest

Combine.

Add Flour & Coconut (blend for 30 seconds min)

Mixture will be thin. 

Pour Mixture into each prepared muffin tin to 3/4 filled.

Top with scant amt coconut

Bake @ 325 for 35 minutes. No longer.

Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 24.

If using Mini Muffin Tin yield is 48

Serve as is or glaze with Lemon Glaze

Lemon Glaze:

 3 cups Confectioners Sugar

2 Tblsp Lemon Juice

2 Tblps Milk

Combine well

Dip tarts into glaze and allow to dry on cooling rack.