Ingredients

Instructions

1. 1

   Preheat your oven to 475°F (245°C). Lightly grease a standard 12-hole muffin tin.

2. 2

   Roll the thawed puff pastry sheet into a tight log. Cut the log into 12 even discs.

3. 3

   Place one pastry disc into each muffin hole. Dip your thumbs in water and press the dough down and up the sides to create a thin, even cup shape. Chill the tin in the fridge.

4. 4

   In a small bowl, dissolve the cornstarch in a splash of the milk until smooth.

5. 5

   In a saucepan, combine the remaining milk, cream, sugar, and orange zest. Heat over medium heat until it just begins to simmer.

6. 6

   Whisk in the cornstarch mixture and cook, stirring constantly, for about 2 minutes until the mixture thickens. Remove from heat.

7. 7

   Stir in the vanilla extract. Let the mixture cool for 5 minutes, then whisk in the egg yolks one at a time until smooth.

8. 8

   Retrieve the muffin tin from the fridge. Place about a teaspoon of chopped dark chocolate into the bottom of each pastry cup.

9. 9

   Pour the warm custard mixture over the chocolate, filling each cup about 3/4 full.

10. 10

    Bake for 20 to 25 minutes, or until the pastry is golden brown and the custard tops are blistered and dark spotted.

11. 11

    Allow the tarts to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.