Chocolate Orange Truffle Tarts

For the Pastry:

• 160g all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 100g cold unsalted butter
• 3 tbsp cold water

For the Chocolate Filling:

• 260g heavy cream
• 1 tsp fresh orange zest
• 225g semisweet chocolate
• 1 tablespoon orange juice
• 1/4 tsp pure vanilla extract
• 2 large eggs

 METHOD

1. In a small bowl, mix together the flour, sugar, and salt. Rub the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. 

2. Sprinkle the cold water onto the mixture and mix a few times gently, just until it forms a ball that holds together. 

3. Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it. 

4. Preheat the oven to 190oC. Roll and trim the dough to fill your cupcake or muffin tin. 

5. Blind bake the pastry for 15min.

6. In a small saucepan set over low-medium heat, bring the cream and orange zest to simmer. Add the vanilla.

7. Whisk a small amount of the hot chocolate cream into the beaten eggs. 

8. Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth. 

9. Pour the orange chocolate filling into the prepared pastry and bake at 190oC F for 18 to 25 minutes until most of the filling is set and only the centre jiggles slightly when the tart is moved.