Classic chocolate and orange flavours - made here with dark chocolate with orange liqueur in sweet shortcrust pastry.
For the pastry; put the flour, butter, sugar and egg yolk into a food processor and blend with the sharp blade until the mix resembles bread crumbs. With the motor running, add the water a spoonful at a time until the mixture forms a ball. Take out the dough, wrap it in plastic film and leave it to rest for 30 minutes.
Divide the dough into four and roll it out to the thickness of a pound coin. Line four buttered tartlet cases with pastry and leave to rest, covered, in the fridge for 20 minutes.
Preheat the oven to 180C/350F/Gas 4.
Line the pastry cases with greaseproof paper and fill with rice or baking beans. Bake for 10 minutes. Remove the greaseproof paper and bake for another 10 minutes. Leave the cases to cool.
To make the filling; whisk the egg, egg yolk and sugar together until pale in colour and doubled in volume. Melt the chocolate, butter, cream and liqueur together in a bowl above a pan of hot but not boiling water. If the water boils the mixture above it will split. Fold the chocolate mixture into the eggs until thoroughly mixed. Pour into the pastry cases and bake for 10 to 15 minutes until just set. Leave to cool then remove from the cases and serve.
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