Chocolate Blood Orange Tart

Candied oranges:

Cut oranges – unpeeled – very thinly into slices, either with a mandoline (vegetable slicer) or with a very sharp kitchen knife. Blanch the slices in boiling water for 1 minute and drain. Bring sugar to a boil with a cup of water, simmer orange slices in it for 15 min. on low heat until white peel parts appear glazed. Spread out the orange slices and drain them well. Keep 2 tablespoons of the draining liquid – the orange syrup – for the filling.

Base:

For the dough, cream butter and sugar, mix in melted chocolate (cooled to room temperature), egg yolks, vanilla and orange zest. Sift flour, cocoa powder and salt together separately. Add to butter mixture form and incorporate only lightly – do not stir long!

Cool for 1 hour with lid closed.

Preheat stove to 190 °C. Roll out the cooled, firm dough on a lightly floured surface, better between foil, about 0, 5 cm thick. Spread the dough on a greased small tart springform pan (22 cm) or tart pan, forming a small rim, straighten it and put the pan to cool for 15 to 20 minutes.

Then prick the pastry base a few times with a fork and bake for 15 to 18 min. until the pastry is no longer shiny and appears dry. Cool. Reduce oven temperature to 160 °C.

Filling: pour minced chocolate into a heatproof baking dish. Heat whipping cream with the orange zest grated, add it d

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