Heat the oven to 180°C fan.
To make the pastry cases, combine the flour, butter, confectioners’ sugar, salt, egg yolks and milk to a dough.
Wrap in plastic wrap and chill for approx. 30 minutes.
Roll the dough out to 3-4 mm thickness and use to line 12 tartlet or bun pans.
Bake for 15 minutes until golden brown.
Carefully remove from the pans and let cool.
Melt the milk chocolate over simmering water and brush the inside of the pastry cases with chocolate. Leave to cool.
To make the mousse, beat the eggs, egg yolks, sugar and rum over simmering water (do not allow to boil).
Melt the white chocolate and stir into the egg mixture.
Squeeze the gelatine to remove excess water, mix into the egg mixture and let cool slightly.
Whip the cream until stiff.
Once the chocolate mixture has begun to thicken, fold in the whipped cream and spoon into a piping bag.
Pipe the filling into the tartlets and chill for at least 2 hours.
To garnish, strip the zest from the oranges using a zester. Peel and filet the oranges.
Warm the orange liqueur, honey and zest in a pan. Remove from the heat and add the orange filets.
Divide the topping between the tartlets, dust with confectioners’ sugar and serve.