1. PLACE the flours, sugar, almonds, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the eggs and process briefly to combine. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Divide into 8 even pieces and roll each out on a floured surface (or pastry between 2 sheets of baking paper) to line 8 × 9-10cm round fluted removable base tart pans. Use a fork to prick the base well and bake in a hot oven 200°C for 10 minutes or until lightly golden.
2. PLACE the yolks, custard powder, extra sugar, rind, cream and chocolate in a heavy based saucepan and gently heat, stirring occasionally, until melted and smooth. Remove from the heat.
3. POUR chocolate filling into prepared bases and bake in a moderately slow oven 160°C for 20-25 minutes or until just set. Allow to cool in pans before removing. Decorate with orange slices or fresh fruit to serve.