Makes 6 individual tarts, or a 20cm tart

Chocolate tarts recipe

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Takes 1 hour to make, plus overnight chilling

142ml carton whipping cream
1 tbsp runny honey
100g plain chocolate with no more than 50% cocoa solids, grated
75g butter
1 tbsp orange juice
1 small sheet fresh filo pastry
Caster sugar, for sprinkling
1 orange, peeled, pith removed, cut into segments, to decorate
Fresh mint sprigs, to decorate
For the sweet chocolate pastry
75g butter, softened
3 tbsp icing sugar, sifted
1 large egg yolk
100g plain flour
1 tbsp cocoa powder

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1. Make the pastry. Put the butter and icing sugar into a bowl and cream together using an electric hand whisk. Whisk in the egg yolk, then sift in the flour and cocoa with a pinch of salt. Whisk until just combined, then bring together with your hands. Roll out and line 6 x 9cm individual, loose-bottomed tartlet tins, or a shallow 20cm fluted tart tin. Prick the pastry with a fork and freeze for 10 minutes to chill.
2. Preheat the oven to 190°C/fan170°C/gas 5. Fill the pastry case or cases with baking paper and beans, place on a baking tray and bake for 10 minutes. Remove the paper and beans, and bake for 8-10 minutes, or until the pastry is dry and cooked. Set aside to cool.
3. Meanwhile, put the cream and honey into a pan and bring to the boil. Remove from the heat, add the chocolate and leave for 5 minutes to melt. Add 50g of the butter and stir until smooth. When tepid, pour into the pastry case or cases. Chill in the fridge overnight to firm up the filling.
4. On the day of serving, preheat the oven to 190°C/fan170°C/gas 5. Melt the remaining butter and orange juice together in a pan, then whisk together. Brush over the filo sheet, then sprinkle with sugar. Put on a baking sheet and bake for 5 minutes, until crisp. Cool, then break into craggy pieces. Push 2 pieces into each tart, and top with an orange segment and sprig of fresh mint to decorate.

Nutritional info

Per individual tart: 489kcals, 36.5g fat (22.4g saturated), 4.3g protein, 38.3g carbs, 24g sugar, 0.5g salt

Chef's tip

Make the chocolate tarts and store, chilled, for up to 3 days. Bring back to room temperature and decorate to serve.

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