Preheat your oven to 180 deg C .
I used aluminium tart pans available from Smart Saver store
Spray the pans with cooking spray and sprinkle lightly with fine breadcrumbs .
For the larger tart line the pan with 1 sheet of pastry , press the pastry into the base and sides of the pan .
Allow any excess pastry to fall over the edge of the pan .
Use a large pastry cutter to cut the rounds for the small tarts , grease and sprinkle the cases with fine bread crumbs before fitting the pastry to the pans .
Then place the cases in the refrigerator ( to firm up as this helps prevent shrinkage during cooking .) , for 20 minutes .
Remove the lined trays from the refrigerator , prick the base with a fork ,line with baking paper and fill with uncooked rice or baking beans , blind bake for 20 minutes .
now remove the baking paper and rice /baking beans and using a sharp knife trim the excess pastry around the edges, use the broad side of the knife to indent the crust .
Return the cases back to the oven and continue to bake till the pastry turns golden .
Remove from the oven and brush with beaten egg yolk .
Reduce the oven temperature to 160 deg C .
OPTIONAL ........You can purchase premade pastry flans in the larger supermarkets ..
To make the filling ....
Break up 400gm of 70 % dark Lindt chocolate in to a medium saucepan
Add 300ml of cream and 100ml of full cream milk .
Stir continually over a medium heat until the chocolate has melted and the cream is completely mixed in .
Remove from the heat and let cool for 10 minutes .
Lightly beat 2 eggs and then add to the room temp chocolate mixture .
Mix well .
Then pour into the prepared tart cases .
Place on a baking tray in the middle of the oven and bake till the chocolate filling looks set with a little wobble when moved .
Remove from the oven , dress with maraschino cherries ....
Cool to room temperature and then place in the refrigerator until completely set .
Optional , dust with icing sugar before serving ...
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