Categories: August

Ingredients

• 142ml whipping cream
• 1 tbsp runny honey
• 100g plain chocolate with no more than 50% cocoa solids, grated
• 150g butter, half solid and half softened
• 1 tbsp orange juice
• 1 small sheet fresh filo pastry
• caster sugar, for sprinkling
• 1 orange, peeled, pith removed, cut into segments, to decorate
• few mint sprigs, to decorate
• 3 tbsp icing sugar, sifted
• 1 large egg yolk
• 100g plain flour
• 1 tbsp cocoa powder

Directions

1. Make the pastry. Put the softened 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 × 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/fan 170˚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 remaining 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/fan 170˚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.

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