In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour, chia seeds and ginger.

Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.

Whisk in the caster sugar and then pour in the eggs.

Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.

Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.

Wrap the dough in baking parchment and place in the fridge for 30 minutes - 1 hour to chill before rolling out.

Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to.

Halve the pastry disc to make it easier to roll out then place between the parchment sheets.

Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.

Using a pasty cutter, cut the dough into as many rounds as will fit. You will have to do this in batches.

Peel away the baking parchment and use the rolling pin to lift the pastry rounds and drape over the tart tins.

Fit the pastry into the tart tins, patching up any cracking with excess pastry. Place the tart tins on a baking tray in the fridge whilst you roll out the pastry for the rest of the tarts.

Chill the pastry crusts for at least an hour in the fridge (or 10 minutes in the freezer).

Remove and baking parchment over the pastry crusts and fill each with baking beans.

Remove from the oven and discard the parchment and baking beans.

Take the saved egg yolk from making the pastry and whisk it lightly in a small bowl. Using a pastry brush, brush the egg yolk all over the surface of the pastry and up the insides and on the edges.

Place back in the oven for 5 minutes.

Remove from the oven and let rest for a few minutes whilst preparing the filling.

Pour the cream over the chocolate and stir together until all the chocolate has melted and formed a thick ganache with the cream.

Stir in the diced stem ginger.

Spoon the ganache into the tart shells and place in the fridge to chill for at least 2 hours until the chocolate ganache has set.

Decorate with gold leaf and bring up to room temperature to serve.