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Jaffa Inspired Tarts

These little tarts have all the flavour of a jaffa cake but with a slightly more upmarket feel.

The recipe makes either 12-14 regular patty tin sized tarts or 24 mini ones.
200g plain flour
120g chilled cubed butter
1 tbsp caster sugar
pinch of salt
1 egg yolk
ice cold water
120g milk chocolate
100ml double cream
4 tbsp of good orange marmalade

Preheat the oven 180˚c

In a food processor blitz together the flour, butter, sugar & salt until crumbly. Add the egg yolk, next add the cold water a little at a time. As soon as the pastry starts to forms a ball stop adding the liquid.

Turn out onto some clingfilm and form into a disc then chill for an hour.

Roll the pastry to the depth of a £1 coin*. Cut out circles (with a large cutter) and gently press into the patty tins. Bring together the scraps and re-roll the pastry then using a small heart shaped cutter cut out 12-15 hearts (it's good at have a few spare). Pop onto a lined baking sheet and along with the tart cases chill for at least half an hour.

Blind bake the cases and hearts for about 12-16 minutes. Leave to cool in the pan.

Gently heat the chocolate and cream together stirring the whole time until smooth and glossy. Pour into the cooled pastry cases and pop into the fridge to chill.

In a pan heat the marmalade until liquid, sieve into a jug and pour over the cooled ganache  and leave to set.

I decorated mine with the strands of orange zest from the strained marmalade and tiny orange smarties, when the ganache was just starting to set

*Because this pastry is so short it will make it much easier to roll between two sheets of parchment.