Place the biscuits in a food processor and pulse to form fine crumbs.
Melt the butter then pour into the food processor and pulse until well combined.
Press the biscuit mixture into the base and sides of 4 x 10cm loose bottomed tart tins and refrigerate until set.
Melt the chocolate and 250ml cream in a bowl over a pot of simmering water. (Don’t let the bowl touch the water).
Remove immediately and stir in the vanilla paste or essence and leave to cool for 5 – 10 minutes.
Spoon into the tart bases and chill for at least 2 hours.
Just before serving, remove the tarts from the fridge and carefully release them from the tart tins.
Whip the remaining cream until soft peaks form then fold in the zest.
Serve the orange cream with the chocolate tarts and dust with cocoa powder.Reprinted with permission of Source Food.