These are super delicious and incredibly easy to make. Well they would be incredibly easy if you don’t do what I did which was attempting to make crystallised orange to go on the top. It took me about two hours and at the end all I had was caramel and chewy orange rind. So next time I’ll just stick with grated orange zest.
I made them as mini tarts because I was feeling restaurant fancy and it made five which were each about four inches across. You could make one large one instead – I would imagine a 10 inch flan case would be about the right size but I have terrible space perception so that might be way off.
You could also try replacing the milk chocolate with dark chocolate because although I think they’re delicious as they are, I know I have a very sweet tooth.
Pinch of salt
2 tsps caster sugar
1 egg yolk
2 tbsps cold water
150g milk or dark chocolate, depending on your preference, chopped
60ml single cream
Zest and juice of one orange
Mix the flour, salt and sugar together. Add the butter in pieces and rub into the mixture until it resembles fine breadcrumbs. Mix the egg yolk with 1 spoon of water and stir into the dry ingredients with a palette knife until it draws together, adding more water if necessary.
Form the dough into a smooth ball, taking care not to overwork, wrap in cling film and chill in the fridge for 30 minutes.
Roll out the chilled dough on a floured board and cut out circles to line the tins. Prick the bases with a fork and return to the fridge for a further 15 minutes.
Preheat the oven to 180°C.
Line the dough with crumpled greaseproof paper and fill with rice or baking beans. Bake for 15 minutes, then remove the rice and paper (and at this point I usually trim the edges of the pastry) and bake for a further 5 minutes. Take from the oven and leave to cool.
To make the filling, put the chocolate in a large jug. Heat the cream in a small saucepan until just too hot to hold your little finger in it then add the juice and most of the zest of the orange (keeping some back for decoration) and pour over the chocolate. Stir until melted and once cool fill the pastry cases and top with the orange zest.