Orange Tarts

by Autumn K
(Corfu NY USA)

For the crust:
3/4 cup milk
2 cups flour
1 egg
4 tablespoons sugar
1/8 cup butter, cubed
1 teaspoon cream of tartar
1/2 teaspoon lemon extract
1/2 teaspoon baking soda
1/2 teaspoon orange extract
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
white chocolate
optional: sprinkles

Mix together the milk, egg, lemon extract, orange extract, butter, lemon zest, and orange zest. Add the flour, sugar, cream of tartar, baking soda, and sprinkles. If your dough is too sticky, add more flour. If your dough is too dry, add more milk. Chill your dough for 8 hours. Press small balls of the dough up the edges of mini tart pans. It has to be very, very thin or it will turn into a very puffy pancake-ish circle. (if that does happen, all you have to do is make a hole going 3/4 of the way through the circle and hollow it out.) After taking the crust out of the tray, spread melted white chocolate on the bottom.

For the filling:
juice from 3/4 of an orange
zest from 3/4 of an orange
2/3 cup heavy whipping cream
1/2 teaspoon orange extract
1/4 teaspoon lemon extract

Beat the cream until stiff peaks form. Beat in the juice, zest, and extracts. Spoon the filling into the crust and tap it on a hard surface to even the top out and release all the air bubbles. Top the tarts with whipped cream and orange slices.