Ingredients (makes 12 individual tarts or one 9-inch tart)

• 2 batches of my Chocolate Orange Scented Mousse
• 1 batch of my flaky You-Can’t-Tell-It’s-Gluten-Free-Vegan Pie Dough
• 1 batch of my Orange Zested Cranberry Sauce + 1/4 Cup confectionery sugar + 2-4 Tablespoons organic corn starch (sugar may be optional if you choose!)
• Optional: orange slices, raw cacao shavings for top

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  Prepare and roll out the pie dough as instructed.  If making individual tarts use a muffin tin to form your crust, otherwise use a 9-inch greased pie shell.  To form individual tarts, insert your rolled pie dough in each greased muffin tin and form to mold.  Bake your pie crust for about 10 – 15 minutes, until golden.  Let cool.
2. While your pie dough is baking let’s make our cranberry sauce topper! Follow the instructions for my Orange Zested Cranberry Sauce and add 2 Tablespoons or corn starch to the pot (if the sauce needs to thicken more stir in 1 Tablespoon of cornstarch at a time).  Once thickened, stir in the confectionery sugar (if using).  Taste a bite and adjust any seasonings as necessary and set aside.
3. To prepare the orange chocolate filling, make a double batch of my Chocolate Orange Scented Mousse; set aside. 
4. Let’s assemble the tart(s)!  Pour your orange chocolate mousse in your prepared crust and smooth over.  Top with a dollop of the cranberry orange sauce.  Optional: garnish with sliced oranges and shaved raw cacao.  Chill until ready to serve!
5. Enjoy eating whole!