Mini Orange-Chocolate Tarts

Instructions

1. The night before, place the can of coconut milk in the refrigerator to allow the cream and water to separate.
2. Prepare the sweet vegan pie dough according to its recipe.
3. Preheat your oven according to the pie dough recipe instructions.
4. Roll out the pie dough to a thickness of 3-4mm. Using a round cutter slightly larger than the base of your muffin pan cups, cut out 12 circles.
5. Gently press each dough circle into a cup of the muffin pan, creating a mini pie crust shape. Trim any excess dough.
6. Bake the mini crusts according to the pie dough recipe instructions. Once golden, remove from the oven and let cool completely in the pan.
7. For the filling, chop the cooking chocolate into small pieces and place in a heatproof bowl.
8. In a small saucepan, heat the vegan cooking cream over medium heat until it just begins to simmer. Do not let it boil.
9. Pour the hot cream over the chopped chocolate. Let it sit for a minute to soften the chocolate.
10. Gently stir the mixture with a whisk or spatula until the chocolate is completely melted and the ganache is smooth and glossy.
11. Open the chilled can of coconut milk and scoop out the solidified cream from the top. Add this to the chocolate mixture along with the cocoa powder and orange flavoring. Stir until well combined.
12. Carefully remove the cooled mini crusts from the muffin pan.
13. Fill each crust with the chocolate-orange ganache mixture.
14. Sprinkle grated orange zest over each tart and garnish with pieces of candied orange peel.
15. Refrigerate the tarts for at least 2 hours or until the filling is set.
16. These Mini Orange-Chocolate Tarts are best served chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.