[Tart]
350g plain flour
170g butter (cubed)
50g caster sugar
2 egg yolks
1tbsp water
[Filling]
2 medium eggs
2 egg yolks
100g caster sugar
200g dark chocolate
50g butter
2tbsp double cream
100ml orange liqueur
[Steps]
Tart: add flour, sugar, butter and egg yolks into a food processor and blend until the mixture looks like breadcrumbs. Add water and blend until the mixture turns into a ball of dough. Remove dough from processor, wrap in cling film and leave for at least 30mins.
Break dough into 8 similar sized balls and roll it out onto a floured surface to about 2 - 3mm thickness. Line 8 greased tartlet cases with the dough, cover and refrigerate for 20 - 30mins.
While the tartlets are in the refrigerator, preheat oven 180 degC. Once chilled, line each tartlets with greaseproof paper and weigh down with baking beans.
Bake for 10mins and remove beans and greaseproof paper and return to bake for another 10mins. Leave to cool.
Filling: whisk egg yolks, eggs and sugar together until the mixture is pale and has doubled in volume.
Add butter, cream, chocolate and liqueur to a bowl and heat over a pan of hot water (do not boil the water as this will separate the mixture in the bowl). Fold melted mixture into egg mixture and mix thoroughly, folding in.
Pour the mixture into the tartlets and bake in the oven for 15mins. Remove from oven and leave to cool. Once cooled, remove tartlets from the cases and serve. Decorate if you want.