Warm Choc Orange Tarts with Orange Ice Cream

Makes 8

9oz dark choc
2 eggs, plus 1 white (leftover from pastry)
5oz caster sugar
3oz melted butter
3oz plain flour
little cocoa, to serve

Pastry
12oz plain flour
7oz butter, cubed
4oz icing sugar
zest 1 orange
1 egg yolk, mixed with 2 tbsp water

Ice cream
18fl oz whole milk
1/2 pint double cream
5 yolks
5oz caster sugar
zest 2 oranges, plus juice of 1

Make the ice cream first.  Heat the milk and cream in a pan to just below boiling point.  Stir together yolks and sugar, then gradually whisk in the hot milk mixture.  Return to the pan, heating gently and stirring until thickened.  Stir in the zest and juice, and cool.  Churn, then freeze until solid.
To make the pastry, whizz flour and butter in a food processor, then pulse in the icing sugar.  Pulse in zest with enough yolk mixture to bring the pastry together.  Roll out and line 8 deep, individual tart tins.  Chill for 30 mins.
Heat oven to 190, 170 fan, gas mark 5.  Fill tarts with baking parchment and baking beans, and bake blind for 15 mins.  Remove beans and paper and bake for 10 mins more.  Remove from oven.  When cool enough to handle, remove from tins and sit on a baking sheet.  Turn oven down to 160, 140 fan, gas mark 3.
For the filling, melt choc in a bowl over a pan of barely simmering water.  Beat the 2 whole eggs, extra white and sugar until thick and pale - about 5 mins.  Fold in the choc, melted butter and flour, then divide between the tarts.  Let the mixture settle for a few mins, then bake for 25 mins.  Leave to cool for 10 mins while scooping ice cream into balls.  Dust the tarts with a little cocoa, top each with a scoop of ice cream.