Ingredients

For the chocolate pastry:

• 125g butter
• 125g caster sugar
• 1 egg
• Dash vanilla essence
• 220g plain flour
• 30g unsweetened cocoa powder

For the chocolate filling:

• 300g dark chocolate
• 120ml milk
• 180ml single cream
• 1 large egg
• 1 clementine, zest

For the garnish:

• 6 dried clementine slices
• 250ml double cream

Tools

• kMix Stand Mixer

Method

For the chocolate pastry:

1. For the pastry, into the bowl of the Kenwood kMix, fitted with the paddle attachment, cream the butter and sugar together until pale and soft.
2. To this add the egg and vanilla and mix to incorporate.
3. Finally, add the sieve flour and cocoa powder and mix until a soft dough is formed.
4. Turn onto a floured table and form into a ball, wrap & chill for 2 hours.
5. While this is resting, grease and flour six 4.5” round loose bottom tart tins.
6. Once the pastry is rested, roll on a floured table until 1/4 inch in thickness.
7. Cut out 6 x 5.5 inch round discs and line the prepared tins, cut off any excess pastry and chill for 30 minutes.
   Preheat the oven to 170C.
8. Once rested, line the tart with a square of greaseproof and fill with baking beans.
9. Bake for 15 mins, remove the parchment paper and beans and bake for a further 8 minutes until the tart shells are baked.
10. Remove and set aside to cool. 

For the chocolate tart filling:

1. For the chocolate tart filling, heat the milk, cream and clementine zest in a pot.
2. Once warm, pour over the chopped chocolate and stir until melted and smooth.
3. Add the egg and whisk until combined.
4. Pour this mix into the pre-baked tart shells.
5. Return to the oven and bake at 120C for 20 minutes or until the chocolate filling is set.
6. Remove and allow to cool.

To garnish:

1. For the dried clementine slices, carefully slice 2 clementines as thinly as possible and place these onto a lined tray.
2. Pop into a preheated oven set at 120C and bake for two hours, turning at the halfway point.
3. Keep an eye on them for the final hour as it will depend on your oven and the thickness of the clementine, they may not need the full hour.
4. Remove and allow to cool.
5. For the whipped cream, simply pop into the Kenwood kMix with the whisk attachment and whisk until thick.
6. To serve, spoon some of the cream on top of the cooled tarts and finish with a dried clementine slice and simply enjoy!