Orange Chiffon Tarts
|Orange gelatin dessert||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Fresh orange juice||1 Cup (16 tbs)|
|Oranges||2 , grated rind|
|Oranges||2 , sectioned|
|Orange pastry tart shell||6|
Add gelatin to water, stirring until dissolved; add orange juice; chill.
When gelatin is almost set, beat thoroughly with egg beater until fluffy.
Add orange rind and sections.
Fill cooled Orange-Pastry Tart Shells with gelatin mixture and chill in refrigerator to set before serving.