120g/4¼oz of good chocolate (70%) - broken into pieces
2 eggs
50g/1¾oz of thyme honey
35g/1¼oz of flour
55ml/3 tablespoons of full cream milk
90ml/5 tablespoons of crème fraîche
75g/2½oz of unsalted butter - cut into cubes
4 sweet crispy pastry tarts - 10cm in diameter
100g/3½oz of kumquats - cut into fine slices
100g/3½oz of caster sugar
0.2litres/7fl oz of water

METHOD

In a saucepan, place the kumquat slices, granulated sugar and water. Bring to the boil and allow to crystallise gently on the corner of the stove for about 1 hour. Melt the chocolate in a Bain Marie. Pour the milk, crème fraiche and butter into a saucepan. Bring to the boil, remove from the heat and allow to cool. In a bowl, beat the eggs, add the thyme honey, and beat again. Gradually incorporate the flour into the egg mixture and whisk until blended. Add the melted chocolate and whisk. Add the milk, crème fraîche and butter. Whisk well and allow to rest for about 1 hour in the fridge. To finish - Divide the chocolate mixture between the tarts, smooth the surface and cook in the oven at 180° C for 6 to 7 minutes (according to the oven). Meanwhile, arrange the crystallised kumquat slices around the edge of each plate and add a little of the cooking syrup. When the chocolate tarts have cooked, take them out of the oven, and place in the middle of each plate. Serve immediately.
N.B. When they have cooked, the centre of each tart should be runny.

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