In the bowl of a stand mixer combine the first five ingredients and paddle together until smooth. Fill the tartlets with pecans and top off with 60g/2oz of the mixture. Bake the tartlets at 360ºF/182ºC for 10-15 minutes or until done.
Spread a thin layer of tempered dark chocolate on to Arte Piatto Orange Crush Transfer Sheet (616135), allowing the chocolate to crystallize slightly. Once it is tacky to the touch, cut squares in the chocolate with the back of a knife or a pastry cutter. Flip the transfer sheet over and place a flat sheet pan on top. Allow the chocolate to crystallize fully then peel off the transfer sheet.
Decoration
Chocolate Curls
As desired
Once the tarts are fully cooled, decorate with Orange Chocolate Décor and chocolate curls.
