Method:
1 Preheat the oven to 200°C fan-forced.
2 Line two greased individual round loose-based tart tins with pastry and bake blind in the oven for 6-8 minutes or until cooked.
3 Melt chocolate in a heat-proof bowl place over a saucepan of simmering water, stir until melted and smooth, remove from heat.
4 Heat cream in a saucepan, add melted chocolate, remove from heat and stir in the egg yolks, pour into the prepared pastry cases and return to the oven for 4-6 minutes or until set.
5 Place sugar in a non stick frying pan over medium heat, cook shaking pan occasionally until sugar dissolves and caramelises. Add orange slices, coat in the caramel, cook for 1-2 minutes to coat.
6 Arrange chocolate tarts on a plate, fold the orange slices into triangular shapes and place on top of the tarts to serve.