Preparation

• Begin by preheating your oven to 180°C (350°F). Roll out the Italian sweet shortbread dough on a lightly floured surface until it’s about 0.5 cm thick. Carefully cut out circles that are slightly larger than your mini tart pans. Press the dough into the pans, ensuring it fits snugly against the edges. Trim any excess dough.
• Place the tart shells on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool completely in the pans.
• Once cooled, fill each tart shell with about 1 tablespoon of organic orange marmalade. Use the back of a spoon to spread it evenly, making sure to reach the edges. For an extra touch, sprinkle some orange zest on top of the marmalade for added flavor.
• In a microwave-safe bowl, combine the dark chocolate chips and fresh double cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and glossy. Once melted, fold in the zest of one orange to infuse the ganache with a refreshing citrus aroma.
• Carefully spoon the chocolate ganache over the marmalade in each tart shell, filling them just to the top. Use a spatula to smooth the ganache for an even finish.
• Refrigerate the filled tarts for at least 30 minutes to allow the ganache to set. Once firm, you can either serve them as they are or garnish with additional orange zest or a sprinkle of sea salt for a gourmet touch.