Caramelised Satsuma Tarts

Chocolate and orange has always been a favourite combination, so these creamy filled individual tarts will no doubt prove to be extremely popular!

Serves: 4
Prep time: 30mins
Cook time: 30mins

Ingredients:

• 250g dark chocolate digestive biscuits, finely crushed
• 90g unsalted butter, melted
• 2 Satsumas
• 2tbsp Demerara sugar
• 150ml whipping cream
• 150ml thick Greek yoghurt
• 3-4tbsp lemon or grapefruit juice
• Caster sugar to taste

Method:

1. Preheat the oven to 180C/350F/gas Mark 4. Mix the biscuits and butter together until well blended, then press onto 4 x 10cm loose bottom tartlet tins, working up the sides as well and neaten the edges.
2. Bake the tartlet cases for 20 minutes, and then set aside to cool and chill.
3. Peel and thinly slice the Satsumas, taking care to get even slices. Arrange them on non-stick paper on baking tray and sprinkle well with Demerara sugar. Place under a hot grill until the sugar is caramelising and turning golden. Do watch closely so they do not burn and ruin. Leave to cool thoroughly.
4. When ready to serve, whip the cream until stiff, and then gradually whip in the juices and sugar to taste until thick and firm again. Spoon into the tins and smooth the tops.
5. Arrange 3-4 caramelised Satsuma slices neatly on the cream, draining off any excess juice as you transfer them. Serve within an hour or so.