• flour, for dusting
• 400g puff pastry
• 2 large eggs
• 45ml (3 tbsp) demerara sugar
• 90ml (6 tbsp) cream
• 90ml (6 tbsp) milk
• 10ml (2 tsp) finely grated orange zest
• 5ml (1 tsp) vanilla extract
• 100g dark chocolate, melted
• grated chocolate, to decorate

1.) Preheat the oven to 200ºC and grease a muffin pan.

2.) Dust your work surface with a little flour. Roll out the puff pastry and cut out 11cm circles. Gather the scraps, roll them out again and continue until you have used up all the pastry. Press the pastry circles into the greased muffin tray.

3.) Bake the pastry for 15 minutes. Remove from the oven and carefully press the puffed up pastry back into the muffin cups to hollow them out again. Set aside.

4.) Reduce the oven temperature to 180ºC. To make the custard place the eggs and sugar in a small bowl. Whisk together until creamy and the mixture has thickened slightly. Set aside.

5.) Place the cream and milk in a small saucepan and heat until it just starts to boil. Slowly pour half of the hot milk mixture into the egg while whisking. Once combined pour this mixture back into the saucepan. Stir the custard continuously over a low heat for 5-7 minutes until it has thickened enough to coat the back of a spoon. (Do not let the custard boil.)

6.) Remove the custard from the heat and add the orange zest, vanilla extract and chocolate. Whisk well until combined.

7.) Pour the chocolate custard into the pastry cups. Bake the tarts for 10-15 minutes until the filling has set on top but still has a slight wobble. Carefully remove them from the muffin tray and leave to cool completely. Decorate with grated chocolate just before serving.