Chocolate and Orange Mini-Pies

  • Easy
  • 1h 30
  • 8 Servings
  • Sweet

Do you enjoy marrying orange and chocolate?
Well this dessert is perfectly made for people who enjoy the zesty taste of oranges and chocolate.
I also tried for you candied orange peels that you may like to eat them alone or with chocolate or you may use them to decorate your desserts.


Orange Curd

  • Juice of 2 big oranges
  • Zest of 1 orange
  • 1 egg
  • 1 egg yolk
  • 35g of granulated sugar
  • 12g of cornstarch
  • 90g of cold unsalted butter

  • Put the orange juice and the zest in a cooking pan and bring to boil.
  • In the meanwhile, mix the egg, the egg yolk and sugar till the mixture's whitens, then add cornstarch.
  • Pour the boiled juice slowly on the egg mixture and stir.
  • Bring the mixture on medium fire till it turns creamy.
  • When the cream is ready, remove from fire add the butter cut into cubes and mix well until butter completely melts.
  • Pour the curd in a glass bowl and cover with cellophane. Make sure the cellophane is in contact with the cream to avoid having a solid cream layer on top when it cools.
  • Let the curd cool in the fridge for at least 30 minutes.

Candied Orange Peels

  • 2 oranges
  • 1 cup of granulated sugar
  • ½ cup of water

  • Wash and peel the oranges.
  • Remove the white layer of the orange peels then cut into 2mm-thick slices.
  • Cover the sliced peels with water and bring to boil for 15 minutes. Strain through a colander, then repeat the operation again twice. This will reduce the bitterness of the orange peels. At the end, the orange peels will turn translucent.
  • Bring the water and sugar to boil, then add the orange peels.
  • Let it boil for half a minute and remove from fire.
  • Spread the candied orange peels on a parchment paper and let dry overnight. You can also cover it with granulated sugar.

The Pie

  • 200g of shortcrust pastry
  • 100g of melted chocolate
  • Orange curd
  • Candied orange peels

  • First step is to bake the shortcrust pastry in the over at 180°C for at least 20 minutes. When it is ready, let it cool for half an hour before use.
  • In the meanwhile, melt the chocolate in a water bath.
  • Garnish the pie or mini pies with the orange curd.
  • Pour chocolate on top then decorate with candied orange peels.
  • Let your dessert cool in fridge before serving.