Pauline’s Chocolate Tartlets with Cream, Orange Curd & Caramel

Delightfully crisp with a deep, authentic cocoa profile, food editor and OFPA judge Kathy Paterson describes these tart shells as "a convenience product at its best." The 2026 judging panel agreed, awarding them a Gold Medal for their attractive, consistent finish and crisp texture. Chocolate and orange is a timeless pairing, with the addition of a rich caramel layer elevating the entire experience. These shells are perfectly proportioned, holding just enough filling to strike an ideal balance between buttery pastry and decadent centres. Designed to be enjoyed in one or two bites, they are as practical as they are delicious; Kathy suggests assembling them a few hours ahead, as a slight softening only adds to the melt-in-the-mouth texture. Serve at least one per person, though if you’re serving Kathy, she’ll definitely be reaching for two!

9 tart shells per box

Ingredients

Orange Curd

scant ½ cup caster sugar

60g butter

finely grated zest of 1 orange

¼ cup orange juice

juice of 1 small lime (or use a good squeeze of lemon juice), optional

2 eggs, lightly beaten

Caramel

100g granulated or caster sugar (about ½ cup)

60mls water

To assemble

lightly whipped fresh cream

very thinly cut orange slices (half a slice per filled tartlet)

caramel shards or see tips

Method 

Make the orange curd, put the sugar, butter, orange zest and juice in a heavy-based pot. Put over medium-low heat to dissolve the sugar and melt the butter. Have a taste, and if too sweet, add the lime or lemon juice.

Remove from the heat and sieve the eggs into the pot, stirring quickly using a wooden spoon at the same time. Return to the heat and cook, stirring continuously until the mixture thickens without boiling, as it will curdle. (If it does curdle a little, remove from the heat and give the mixture a good whisk). Leave to cool before putting into a clean, medium-sized jar with a tight-fitting lid. The curd will thicken more as it cools too. Keep in the fridge.

Make the caramel, line a baking tray with baking paper. Put the sugar and water in a heavy-based pot and slowly bring to a boil, making sure all the sugar has dissolved before it starts to boil. Boil until you reach a good dark caramel colour, you will be able to smell as well as see it darkening.

Quickly pour out onto the lined tray and again, quickly spread out in a thin layer. Leave edges a bit ragged if you can, as they make great shards. Leave to cool then transfer the caramel on its baking paper to a large chopping board. Use a sharp knife to cut into smallish shards. Be careful, as the caramel can be quite hard.

To assemble, the secret is to fill just to the top. Put some lightly whipped cream (cream that holds it shape but not over-whipped) in each tart shell first. The cream should fill at least half the shell. Add a teaspoonful of orange curd. Cut orange slices in half and fold, then put on top, finishing with a shard or two of caramel.

Outstanding Expert Tips

• Make the orange curd a day ahead so that it is cold for assembly with a good thick consistency.

• For extra decadence, add a splash of Grand Marnier to the whipped cream before filling tart shells.

• Crush the caramel and sprinkle over the top of each tartlet just before serving, as it will become sticky.

• If you’re not using caramel - make dark or white chocolate shavings and sprinkle over the top of each tartlet.

• Or keep it simple - finely grate the zest of an orange over each tartlet. Alternatively, finely shred strips of orange rind and blanch. Dry well before sprinkling over the top of each tartlet.