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1
Preheat oven to 220C.
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2
Put a pan of water on the heat and wait for it to simmer.
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3
Grease the pastry cases really, really well, so that when you take them out they dont stick.
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4
Cream together the butter and sugar.
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5
Zest the orange and fold in the flour, egg and orange zest.
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6
When the mixture resembles breadcrumbs, gently work it together with your hands until you have a ball of dough, and flour it lightly.
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7
Melt the chocolate in a bowl suspended over the boiling water.
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8
Sprinkle some flour onto the work surface and roll out your dough, sprinkle flour on the rolling pin if necessary.
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9
Keep turning your dough round as to stop it sticking to the table.
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10
Roll it out to approximately 0.5cm thick.
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11
Carefully line the tart tins with the pastry,cutting off the excess by rolling a rolling pin over the top.
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12
Prick the base all over with a fork.
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13
Bake blind for 10 minutes put the beans on top of the greaseproof paper inside the pastry cups to hold the pastry down.
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14
Slice up the fruit and half dip them in the melted chocolate, put on a rack to solidify.
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15
Remove the pastry cups from the oven and VERY carefully remove the pastry from the tins leaving it to cool for a moment.
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16
Spoon a small amount of chocolate into the base of each pastry cup then place the chocolate fruit in the pastry cups and serve with a drizzle of chocolate and dollop of whipped cream.
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17
Enjoy!
