These tarts are made from the wonderful chocolate sold at Bennetto Chocolate and can be individual or one tart.
Chocolate pastry - In a food processor blend 150g plain flour, 2 Tbsp cocoa, 100g butter, pinch of salt, 3 egg yolks, 100g icing sugar & 1/2 tsp vanilla extract until mixed. Refrigerate in cling film for half an hour
Filling - melt 200g orange chilli chocolate in a bowl with 1/2 cup cream (set over a saucepan with boiling water). In a separate bowl beat 3 egg yolks & 1/4 cup dark cane sugar. Fold through chocolate mixture
Roll out the pastry and bake blind at 180C for 10 minutes (if using muffin tins use muffin cases on top of the pastry to bake blind), remove baking beans & bake for another five. Lower the temperature to 160C. Pour the filling into the cases & top with some glace peel. Bake for 30 minutes (individual) or 35-40 minutes for one tart.