Beat egg yolks and sugar until pale.

Heat ¼ cup cream in a double boiler and once heated pour over the egg mixture.

Mix well and return to the heat until the mixture coats the back of a wooden spoon. Pour this mixture over the broken up pieces of chocolate. Mix until the chocolate has melted and allow to cool.

Beat the balance of the cream until stiff peaks form.

Add this to the egg mixture and fold until combined.

Place in the fridge until ready to be used.

If using pastry cases spoon into the cases and decorate with a fruit of your choice for white chocolate mousse tartlets.

Sprinkle with cinnamon and icing sugar mixture in equal quantitites.

Alternatively this mixture can be spooned into glasses and refrigerated until needed. Top with fruit of your choice or shards of white chocolate for a white chocolate mousse.

Preheat oven to 190ºC.

Put the flour, salt, cayenne pepper and cinnamon into a food processor.

Pulse to combine these ingredients.

Cut the cold butter into small squares and add to the dry ingredients.

Pulse until fine breadcrumb consistency.

Add the sugar and pulse.

Add the eggs and yolk then pulse briefly until the pastry dough comes together.

Turn out onto a dry surface and work with your hands until the pastry is firm and combined.

Wrap with greaseproof paper and refrigerate for at least 1 hour.

Roll out the pastry and cut to fit tartlet tins(or muffin tray).

Place baking paper over the pastry and top with beans and bake blind for 10minutes. This keeps the pastry in shape.

Take out the oven and remove baking paper and beans and cook for a further 5minutes or until golden. Don't overcook as the tartlets will become very crisp.

Remove from oven and cool on wire racks before filling with the white chocolate mousse.

This quantity will make 8-12 small tartlets depending on the size of your trays, or one big tart