SWEET PASTRY

1. Cream the butter and icing sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth.  
2. Whisk the eggs until the whites and yolks are combined, then add gradually to the butter mixture until emulsified.
3. Add the flour and the salt, and mix until the dough comes together.  
4. Press the dough into a flat disc and wrap in plastic wrap. Place into the refrigerator until firm. 
5. Heat the oven to 150°C, fan forced.
6. Place the chilled dough in between 2 pieces of baking paper and roll until approximately 3mm in thickness. Using a round cutter, cut out 8 discs, 100mm in diameter.
7. Line the inside of 8 fluted tart tins, 80mm in diameter x 40mm in height, with the pastry discs.  
8. Dock the base of the pastry with a fork, then place another tin inside and bake in the pre-heated oven for 20 minutes. 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. 

EGGNOG PASTRY CREAM

1. Place the milk, cream, brandy, orange zest, sugar and mixed spice into a saucepan and bring to the boil.  
2. In a bowl, whisk the egg yolk together with the cornflour, 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.  
3. Once thick, pour into a jug, and process with a stick blender until the mixture is smooth.
4. Pour into a container and allow to cool.  

EGGNOG CREAM

1. Whip the double cream and thickened cream together until stiff peaks form, then add the eggnog pastry cream and continue to whisk.  
2. Once combined and firm, place into a piping bag fitted with a 5 mm nozzle. 

ORANGE CARAMEL

1. Remove the label from the can of condensed milk, then place the can into a saucepan of water and bring to a boil.  
2. Simmer the can for 5 hours, then remove the tin and allow to cool.  
3. Once cooled, remove the caramel from the inside and place into a bowl.
4. Add the salt and orange oil, and mix to combine.
5. Transfer the orange caramel into a piping bag and pipe 25g into the base each prepared tart shell. 

CHOCOLATE CUSTARD

1. Heat the oven to 120°C, fan forced.
2. Place the milk, cream, sugar and salt into a saucepan and bring to the boil.  
3. Whisk the egg yolk and cornflour together, then add a small amount of the warm cream mixture.  
4. Return the entire mix to the saucepan and bring back to a boil while whisking constantly.  
5. Once thick, add both the chocolates and pour into a jug. Emulsify with a stick blender until smooth.
6. Pour the chocolate custard into the tart shells, filling them to the top.  
7. Bake in the pre-heated oven for approximately 15 minutes, or until set with a slight wobble in the centre.
8. Allow to cool at room temperature.

ASSEMBLY

1. Prior to serving, dollop the prepared eggnog cream on top of the cooled tarts.