130g Dark Chocolate (I used godiva chocolate pearls. If you are using block chocolate, chop it into small pieces)
1 pinch Fennel Pollen (or a little finely powdered fennel seed.)
Grated zest of an orange
100g Plain Flour
25g Icing Sugar
1 Large Egg Yolk
Iced Water (Or use juice from the orange for a stronger flavour)
1 pinch Salt (If using unsalted butter)
Sift the flour sugar and salt into a pile on a large pastry board or clean work surface
Make a well in the middle of the flour mix. Chop the butter into tiny pieces. Add it in to the well in the flour, together with the egg yolk and mix with the flour and sugar mixture, rubbing to create a fine 'crumbly' mixture.
Press the mixture together to make a pastry dough, adding a little chilled water or orange juice if necessary
Knead very lightly, then wrap in clingfilm and rest in the fridge for at least an hour
Divide the dough into two halves. Butter your flan dishes and press the pastry filling into the cases. I find this easier than rolling out what is a rather crumbly pastry - but the result can be a little messy!
Pre-heat your oven to 175c
Line the pastry cases with baking paper and fill with baking beans or rice. Bake with the lining for 10 minutes, then remove the lining and finish for a further 5-10 minutes till the bottom is nicely crispy.
Meanwhile, bring the cream, fennel pollen and orange zest to just below boiling point (you should be able to see tiny bubbles and the start of a skin)
Pour the cream over the chocolate, and stir gently till you have a shiny rich mixture. Put in the fridge to cool
Allow the pastry shells to cool in their tins and when both chocolate filling and pastry are cold, pour the chocolate into the pastry.
Allow the tarts to set for at least 2 hours. Garnish with a little fennel pollen and/or orange zest. They are best eaten within a day of making.