Put the biscuit crumbs in a large bowl and pour over the melted butter and orange zest. Mix to combine.
80 g Butter, 300 g Dark Chocolate Digestives, 1 Orange
Press the biscuit crumb base into the 4 mini tart tins 8-10cm diameter (making sure the biscuit extends up the sides to create a hollow for the ganache filling). Place in the fridge for 1 hour to chill (or 30 minutes in the freezer).
Place the chopped chocolate orange and dark chocolate into a heatproof bowl.
157 g Terry's Chocolate Orange, 45 g Dark Chocolate
Put the double cream into a small saucepan and bring to a simmer (do not let it boil!), then quickly pour the hot cream onto the chopped chocolate. Leave for 3 minutes.
200 ml Double Cream
Use a metal spoon to gently and slowly stir the ganache together. Leave the ganache to firm up a bit before assembling the tarts (15-20 minutes in the fridge should be enough to make the ganache easier to spoon into the tarts).
Take the tart tins out of the fridge or freezer and unmould then onto a serving plate.
Spoon in the chocolate ganache and decorate with a chocolate orange mini segment.
4 Terry's Chocolate Orange Minis
Chill for at least 1 hour (or overnight) before serving.