In a medium bowl, beat the egg yolks and sugar until pale and smooth.

Heat ¼ cup of the cream in a double boiler. Slowly pour the warm cream into the egg mixture while stirring. Return the mixture to heat and cook gently until thick enough to coat the back of a spoon.

Pour the hot custard over chopped white chocolate and stir until smooth and fully melted. Let cool to room temperature.

Whip the remaining ¾ cup of cream until stiff peaks form. Gently fold it into the cooled chocolate mixture. Refrigerate mousse until firm — at least 1 hour.

Preheat oven to 190ºC (374ºF)

In a food processor, pulse together flour, salt, cayenne, and cinnamon. Add cold butter and pulse to a breadcrumb consistency. Add sugar, then eggs and egg yolk, and pulse just until the dough comes together.

Wrap dough in parchment or cling film and chill for 1 hour

Roll out chilled dough and cut to fit tartlet tins or muffin trays

Line with baking paper and fill with baking beans or rice

Blind bake for 10 minutes, remove paper and weights, and bake for another 5 minutes, or until golden. Cool completely on wire racks

Once tart shells are cool and mousse is set, spoon or pipe the mousse into each shell

Top with fresh berries, chocolate curls, or a light dusting of cinnamon sugar