Line each pastry case with approx. 15g of Orange Curd. Mix around the Dawn® Scoop & Bake batter with a spatula or spoon, to begin. Scoop the Dawn® Scoop & Bake Milk Choc & Orange batter into the 10cm sweet pastry cases, around 80g in each.
Bake at 180°C (in a deck oven) for approx. 24 mins (top heat 4 bottom heat 2).
Once the tarts are cool, flood with warm Dawn® Chocolate Fudge Icing. Using Dawn® White fudge Icing and 10% Dawn® Orange Fruit Bits mixed together and heat. Pipe lines across the top of the Chocolate Fudge and then pull a knife through the surface against the direction of the lines.