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Mandarin Custard Tarts

Total Time

Prep: 15 min. + chilling Bake: 15 min. + cooling


2-1/2 dozen

This simple dessert recipe is packed with a lot of flavor. Although easy to prepare, the tarts make a striking impression when served. —Mary Ann Lee, Clifton Park, NY
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  • 1 tablespoon cornstarch
  • 1 tablespoon confectioners' sugar
  • 1 cup sour cream
  • 1/4 cup thawed orange juice concentrate
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 cup dark chocolate chips
  • 1/2 teaspoon shortening
  • 1 can (15 ounces) mandarin oranges, drained and patted dry


  1. Preheat oven to 350°. In a small bowl, combine cornstarch, confectioners' sugar, sour cream, orange juice concentrate, egg yolk and vanilla until smooth. Spoon into tart shells. Place on a baking sheet.
  2. Bake until filling is set, 15-18 minutes. Cool on wire racks. Refrigerate, covered, for 30 minutes.
  3. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip each mandarin orange segment halfway, allowing excess to drip off. Place on waxed paper; chill until set.
  4. Just before serving, garnish each tart with a chocolate-coated mandarin segment. Refrigerate leftovers.

Nutrition Facts

1 tart: 87 calories, 5g fat (3g saturated fat), 8mg cholesterol, 15mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.

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