Jaffa cake tarts


For the chocolate pâte sucrée

  • 250g/9oz unsalted butter, softened
  • 200g/7oz icing sugar, sifted
  • 100g/3½oz beaten free-range eggs
  • 420g/15oz plain flour, sifted
  • 85g/3oz cocoa powder, sifted
  • pinch salt

For the almond cream

  • 125g/4½oz unsalted butter, softened
  • 125g/4½oz caster sugar
  • 125g/4½oz beaten free-range eggs
  • 125g/4½oz ground almonds
  • 125g/4½oz plain flour, sifted

For the orange marmalade

  • 115g/4oz Seville oranges
  • ¼ unwaxed lemon
  • 200g/7oz jam sugar
  • 10g/⅓oz soft brown sugar

For the orange syrup

  • 200g/7oz caster sugar
  • ¼ unwaxed lemon, pared peel only
  • seeds of ½ vanilla pod
  • 200ml/7fl oz orange-flavoured liqueur

For the chocolate mousse

  • 75ml/2½fl oz milk
  • 275ml/9½fl oz whipping cream
  • 30g/1oz beaten free-range egg yolks
  • 15g/½oz caster sugar
  • 150g/5½oz dark chocolate (66% coca solids), finely chopped

For the chocolate glaçage

  • 15g/½oz leaf gelatine
  • 300g/10½oz caster sugar
  • 100g/3½oz cocoa powder, sifted
  • 175ml/6fl oz whipping cream

To decorate

  • dried orange zest
  • chocolate decoration
  • gold leaf