Chocolate tart pastry:

Put chocolate, sugar, Vanilla, hazelnuts, cinnamon and coffee beans into bowl and turbo pulse 3-4 times until smooth use scrapper to clean side of the bowl after each pulse.

Add flour, egg and butter set speed to intermittent for one minute use scraper arm occasionally during process to clean side of the bowl, check and run longer if required.

Remove and chill for 30 minutes.

Roll and line flan rings.

Blind bake at 180C for 10 minutes then 160C for 10-15 minutes

Chocolate ganache with confit orange:

Add confit orange, vanilla pod, coffee beans, Cinnamon stick and dark brown sugar to bowl, turbo pulse 4-5 times using the bowl scrapper each time, check to make sure smooth.

Add Butter set temperature to 50C and pulse 2-3 times.

Set speed to intermittent and timer to 12 minutes cook with lid closed use bowl scraper intermittently

When finished set speed to 1000rpm for 30 seconds.

Fill tarts, chill and decorate best served at room temperature.