Filling

• 6 oz dark chocolate (60%) chips
• 1 cup heavy cream
• ½ cup sugar (organic cane sugar recommended)
• ½ cup orange juice, fresh squeezed
• 1 double espresso
• ½ tsp orange extract
• ⅛ tsp ground cinnamon
• honey for drizzling (optional)

Tart Shells

• 2 cups Graham cracker breadcrumbs (crackers finely ground)
• 1 stick unsalted butter, softened
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon

Special Equipment

• tart molds

Make Filling

1. Cook sugar and orange juice in a sauce pan over medium-low heat until reduced by half, and the syrup turns a dark caramel, about 20 minutes. (The mixture will foam up with large bubbles when it is ready)
2. Put the chocolate into a steel mixing bowl with all of the other ingredients, and warm over a double- boiler until the chocolate is almost completely melted
3. Remove the chocolate mixture from heat and lightly whisk into the caramel until it forms a thick, silky chocolate batter

Make Tart Shells

1. Preheat oven to 350º 
2. Mix all of the ingredients thoroughly until they form a solid paste
3. Roll the mixture thinly, then cut into squares, and tuck into tart molds, or the cups of a muffin tin. (The size of the squares depends on the desired size of the tarts, and the size of the molds)
4. Bake the tart shells for 10-15 minutes, or until the shells are firm and flaky and color is lighter
5. Let the tart shells cool to room temperature and fill with the chocolate mixture. Refrigerate for 10 minutes to allow chocolate to set
6. Serve with whipped cream seasoned with orange extract and vanilla, and orange slices