Title: Tangy Citrus Tartlets
Categories: Dessert Tart
Yield: 6 Tartlets

PASTRY
1 1/2	c	Flour
1	tb	Sugar
3/4	ts	Orange peel, grated
1/4	ts	;salt
9	tb	Butter; chilled, cut into small pieces
1/4	c	;water, ice - to 1/2 dup
FILLING
1	pk	Gelatin, unflavored; 1/4 oz
1/4	c	;water, warm
2/3	c	Sugar
1/3	c	Juice, orange
1	tb	Juice, lemon
1/2	ts	Orange peel; grated
3	lg	Eggs
3	lg	Eggs; whites only
1/8	ts	;salt
1/3	c	Cream, heavy
GARNISH
6	x	Orange slices
6	x	Roange peel strips

To prepare pastry, in a large bowl, mix together flour, sugar, orange peel, and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.

Add water, 1 tablespoon at a time, tossing with a fork until a soft dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 350 degrees.

On a floured surface, divide dough into 6 equal pieces. Using a floured rolling pin, roll each dough piece into a 6" circle. Fit dough into six 4" tartlet pans with removable bottoms. Trim excess dough, leaving 3/4" overhang. Fold overhang over; press against sides of pan.

Prick dough with a fork. Line shells with aluminum foil; fill with pie weight or dried beans. Bake shells for 15 minutes. Remove foil and weights. Bake until golden, 10 minutes more. Transfer pans to a wire rack to cool. Remove sides of pans.

To prepare filling, in a small bowl, sprinkle gelatin over warm water. Let stand until softened, 5 minutes. Stir to dissolve gelatin. In the top of a double boiler set over simmering (not boiling) water, mix together sugar, orange juice, lemon juice, orange peel, eggs, egg whites, and salt. Cook stirring constantly, until just thickened, 5 minutes. Stir in gelatin; cook until thickened, 5 minutes more. Place pan in a bowl of ice water; stir occasionally until mixture cools.

Beat cream at medium speed until soft peaks form. Gently fold cream into orange juice mixture.

Spoon filling into shells, dividing evenly. Garnish with orange slices and peel strips.

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