Christmas custard tarts

Instructions

1. To start the orange caramel, remove the label from the can of condensed milk, place in a pan of water and bring to a boil.
2. Simmer this for 5 hours, then remove the tin and allow to cool (see below for next step for this part of the recipe).
3. Meanwhile, to make the sweet paste (pastry), cream the butter and icing sugar together in a kitchen mixer with the paddle attachment until smooth.
4. Whisk the eggs until the whites and yolks are combined, then add gradually to the butter mixture until emulsified. Add the flour and the salt together, and mix until the dough comes together.
5. Wrap the dough in cling film and flatten into a disc and store in the fridge until firm.
6. To roll out the sweet pastry, place in between pieces of baking paper and roll until roughly 3 mm thick and cut out with a 100 mm ring cutter. Remove from the paper, then line the inside of a fluted 80 mm x 40 mm tart tin.
7. Dock the base of the pastry with a fork, then place another tin inside and bake for 20 minutes at 150°C. Check the inside of the pastry to see if it has baked through, and cook without the insert for a few more minutes if needed.
8. To make the egg nog pastry cream, place the milk, cream, rum, orange, sugar and spice in a saucepan and bring to a boil.
9. Whisk the egg yolk and corn flour together, then add a small amount of the warm cream mixture. Return the entire mix to the saucepan and bring back to a boil while whisking constantly.
10. Once thick, pour into a jug, and stickblend this mixture until smooth. Pour into a container and allow to cool.
11. For the egg nog cream, whip the cream together until stiff peaks form, then add the egg nog pastry cream and continue to whisk. Once combined and firm, set aside.
12. To continue the orange caramel, once the condensed milk tin has cooled, remove the caramel from the inside, then add the salt and orange oil. Mix together, then place in a piping bag. Pipe 25g of this in the base of each pastry shell and set aside. (Alternatively, use a spoon to divide the mixture among the shells).
13. For the chocolate custard, place the milk, cream, sugar and salt in a saucepan and bring to a boil.
14. Whisk the egg yolk and corn flour together, then add a small amount of the warm cream mixture.
15. Return the entire mix to the saucepan and bring back to a boil while whisking constantly.
16. Once thick, add both the chocolates and pour into a jug. Stick blend this mixture until smooth, then pour into the tart shells and fill to the top.
17. Bake these at 120°C for approximately 15 minutes or until set with a slight wobble in the centre. Allow to cool.
18. To finish, top each cooled tart with a dollop of egg nog cream. Dust lightly with icing sugar, and serve.