Chocolate Tartlets with Butter Orange Cookie CrustThis is a decadent treat to have when you are craving something a little bad. It does have dark chocolate and orange in it. The crust is an orange shortbread type crust. I prefer a little warmth from the dash of cayenne and cinnamon. I hope you enjoy it. 1 ¾ cups flour¾ cup unsalted butter, room temperature2/3 cup powdered sugar1 tablespoon grated orange peel½ teaspoon salt6 ounces bittersweet chocolate, chopped6 tablespoons unsalted butter½ cup sugar2 large eggs2 large egg yolks2 tablespoons grand Marnier1 teaspoon finely grated orange peel1/2 teaspoon of cinnamondash of cayenne¼ teaspoon salt1 tablespoon flour2-3 tablespoons of diced candied orange, optional for garnish1. Preheat oven to 350°F.2. Blend first 5 ingredients in a food processor just until dough forms.3. Transfer dough to work surface.4. Gather dough into a ball.5. Cut dough into 8 equal pieces.6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.7. Pierce crusts with fork.8. Refrigerate until firm.9. Bake until crusts are pale golden, about 18 minutes.10. Cool in pans on rack. 11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.12. Remove from heat.13. Cool 10 minutes, stirring occasionally.14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.15. Sift flour over egg mixture, then fold in.16. Fold egg mixture into cooled chocolate mixture.17. Transfer batter to prepared crusts, dividing equally.18. Arrange tartlets on a baking sheet. 19. Bake until filling puffs and begins to crack about 15 minutes. 20. Sprinkle candied orange over tarts after taking them out of the oven and serve.