This is a combination of two delicious recipes!
Mince pie tart cases: Recipe here and the truffle recipe here
Make up the tart cases according to the recipe - this will make about double the number of tarts as it did mince pies as there are no lids...
Blind bake the cases in the pre-heated oven - line each tart with greaseproof paper, and fill with baking beads. This will stop the cases bubbling up when they cook. Bake for 12-15 minutes, or until golden brown.
Remove from the oven, and allow to cool in their trays
Make up a batch of the truffle mix using orange flavouring, rather than rum.The difference in this recipe is that you need to use the mix while it's still liquid, so don't allow it to set.
When the cases have cooled, and been removed from the trays, pour some of the chocolate mix into each.
Tap each case gently on the work surface to level out the mixture.
Allow to set - this may take up to 2 hours at room temperature.
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