These will make the perfect end to a big hearty Father’s Day man meal – something wintery and meaty. I find using all dark chocolate a little too bitter and using all milk chocolate a little too sweet so I use a combination of the two – the result is a perfectly sweet rich ganache and the butter makes it glisten beautifully. There are obviously lots of things you can do on top of your tartlets, I opted for an orange cream this time, it is delicate in flavour and has a lovely after taste that wafts around for just long enough. This is what I wish I could make for my Dad this Sunday – I just don’t think these will do well in the post. If you can, spoil your daddies with these guys.

Ingredients

Makes 12

For the pastry
125 g butter
90 g castor sugar
1 egg
250 g flour

For the ganache
175 ml cream
50 g butter
200 g good quality milk chocolate
100 g good quality dark chocolate

For the orange cream
250 ml whipping cream
zest of one orange
squeeze orange juice
1 tablespoon icing sugar

What needs to be done

In a food processor mix the butter and sugar. Add the egg and mix.
Add the flour and mix until the dough just comes together.
Tip onto a floured surface and gently knead.
Flatten dough and wrap in cling wrap. Chill in the fridge for half an hour.
On a floured surface roll dough as thinly as you can. Cut circles of the dough and line greased loose-bottomed tart tins. Allow the dough to overhang to allow for shrinkage. Prick with a fork.
Chill for a further 15 minutes.
Trim the excess pastry and bake for at 180° C for 8-10 minutes or until lightly golden.
Break the chocolate into small pieces.
Heat the cream and butter until the mixture boils.
Pour the cream mixture over the chocolate, stir and allow chocolate to melt.
Pour ganache into the cooled pastry shells, allow to set in the fridge for 20 minutes.
Whip the cream, mix in the icing sugar, a squeeze of fresh orange juice and half the orange zest.
Drop a neat dollop on each tartlet and garnish with the remaining orange zest.