• Bake the mini tart shells according to package instructions. Remove from oven and allow to cool.
• Arrange the tart shells on a tray that will fit in your fridge, and set the tray next to your stove.

For the Chocolate Orange Ganace

• In a small saucepan, bring the heavy cream to a boil. Once you see bubbles, remove the pan from the heat and add the chocolate. Use a whisk to stir the chocolate into the warm cream.
• Once the chocolate has melted, add the orange zest, butter and liqueur and stir to combine.
• Fill the mini tart shells with about 1 tablespoon of the chocolate orange ganache.
• Once all of the mini tart shells have been filled, put them into the fridge. It will take about an hour for the chocolate to set.

For the Fresh Orange Cream

• Whip the cream with a hand mixer until soft peaks form. Then add the sugar and beat on a low setting (to prevent the sugar from flying everywhere) until just combined. Lastly, add the freshly squeezed orange juice and whip until you have a thick cream that forms firm peaks.

To Decorate the Tarts

• Spoon the orange cream into a piping bag, and add a star tip. Carefully pipe a star shape onto each tart, and top with candied peel or shaved chocolate.