Penelope's Recipe Box

The recipe for these little tarts may have a lot of steps, but it produces equal amounts of adoration (and calories). Sweetest, Easiest Sweet Tart Dough for (8) tartlet pans

Blind bake for 20 minutes

Remove from oven and brush the base with the lightly beaten egg

Bake another 15 minutes, until the crusts are set

Transfer to a wire cooling rack

The Filling

1. 1 large egg, lightly beaten
2. 4 oz unsweetened baking chocolate
3. ¼ cup unsalted butter
4. 1 cup granulated sugar
5. 3 tbs cornstarch
6. 3 large eggs
7. 1½ tsp vanilla extract
8. 1 cup whipping cream
9. 3 cups fresh strawberries, hulled and sliced
10. ½ cup strawberries, hulled and thinly sliced for garnish>/li>
11. ½ cup superfine sugar
12. 1 cup fresh orange juice
13. zest of 1 orange
14. ½ cup water
15. ⅓ cup Grand Marnier or other orange liqueur

In a double boiler (or the microwave), melt the chocolate and butter

Combine the sugar and cornstarch and add to the chocolate mixture

Stir until well blended and remove from heat

With an electric mixer, beat the eggs until light and thick

Stir the eggs into the chocolate mixture and return to medium heat

Cook for 5 minutes, stirring until the mixture is thick and glossy

Whisk in the vanilla

Remove from the heat and let it cool completely

With the electric mixer (again), beat the cream until stiff

Fold the chocolate mixture into the cream

Spoon into the tartlet pans

Cover with plastic wrap and refrigerate for at least 4 hours

Place the strawberries, sugar and orange juice in a saucepan and simmer for 15 minutes

Add the orange zest and water

Simmer for another 15 minutes, stirring occasionally

Strain the berry mixture through a fine sieve to remove seeds

Stir in the liqueur and cool to room temperature

Drizzle the liqueur generously over each tartlet

Garnish with the fresh strawberries