Tarts, Pies & Puddings

A dinner party dessert perfect served with cream. Be sure to save a sliver for the next day. Delicious!

what you need

1½ cups flour
1 cup corn flour
⅓ cup caster sugar
¼ cup ground almonds
Pinch baking powder
180g butter, chopped
2 eggs

8 egg yolks
2 tablespoons custard powder
⅓ cup caster sugar, extra
Finely grated rind of 1 orange
600ml thickened cream
400g CADBURY Dark Baking Chocolate, chopped

Sliced oranges in syrup or fresh fruit, to decorate

make it

1. PLACE the flours, sugar, almonds, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the eggs and process briefly to combine. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Divide into 8 even pieces and roll each out on a floured surface (or pastry between 2 sheets of baking paper) to line 8 × 9-10cm round fluted removable base tart pans. Use a fork to prick the base well and bake in a hot oven 200°C for 10 minutes or until lightly golden.
2. PLACE the yolks, custard powder, extra sugar, rind, cream and chocolate in a heavy based saucepan and gently heat, stirring occasionally, until melted and smooth. Remove from the heat.
3. POUR chocolate filling into prepared bases and bake in a moderately slow oven 160°C for 20-25 minutes or until just set. Allow to cool in pans before removing. Decorate with orange slices or fresh fruit to serve.