In a food processor mix the butter and sugar. Add the egg and mix.
Add the flour and mix until the dough just comes together.
Tip onto a floured surface and gently knead.
Flatten dough and wrap in cling wrap. Chill in the fridge for half an hour.
On a floured surface roll dough as thinly as you can. Cut circles of the dough and line greased 8cm loose-bottomed tart tins.
Allow the dough to overhang to allow for shrinkage. Prick with a fork.
Chill for a further 15 minutes.
Trim the excess pastry and bake for at 180° C for 8-10 minutes or until lightly golden.
Break the chocolate into small pieces.
Heat the cream and butter until the mixture boils.
Pour the cream mixture over the chocolate, stir and allow chocolate to melt.
Pour ganache into the cooled pastry shells, allow to set in the fridge for 20 minutes.
Whip the cream, mix in the icing sugar, a squeeze of fresh orange juice and half the orange zest.
Drop a neat dollop on each tartlet and garnish with the remaining orange zest.
This is one of those recipes when you are definitely going to want to lick the bowl.
Recipe reprinted with permission of Mrs.RobinsonsKitchen. To see more recipes, click here.