to make the dough put the flour, cornstarch, sugar, and butter in a large bowl and mix with hand until the dough sticks. add a splash of water if it is too dry. chill for 30 minutes

preheat oven to 375°F farenheit ( 190 celsius) grease a 12 hole muffin pan

divide the doug h into 12 equal balls.place one ball in eqch muffin cup and press down and around the sides to form a hollow shell

bake in then oven for about 15-20 munutes until golden pricking the bases with a fork every 3 minutes to stop the dough from rising. transfer to a wire rack and leave to cool

meanwhile make the ganache bring the cream to the boil in a sauce pan. remove from the heat and stir in the chocolate until melted. add the butter, stirring until the mixture is glossy. leave to cool and then chill in th refigrator until thick

mix the cake crumbs with the orange juice. divide the soaked crumb mixture evenly between the cold tart shells

whisk the ganache with an electric whisk until increased in volume and thick. spoon the ganache into a piping bag on top of the crumbs