Orange and intense chocolate tart

1. Mix the softened butter with icing sugar.
2. Add half of the dry items.
3. Add the whole eggs and mix.
4. Add the second part of the dry items and mix.
5. Give it a rest of 12 hours in the fridge.
6. Spread the dough at 3mm and cut a disc of 7.5 cm diameter and in a strip of 2cm height and 24 cm length.
7. Put into a pie ring of 8cm in diameter.
8. Bake in the ventilated oven for 12 to 14 minutes at 175°C.

1. Beat the egg yolks with sugar #1, eggs until they reach the ribbon stage.
2. Separately, beat the egg whites with inverted sugar and sugar #2 that has been heated to 40°C.
3. Add the first batter to the egg whites and add the flour and cocoa powder previously sifted.
4. Spread in a silicon mould 60x40cm 8mm height.
5. Bake at 220°C for 7 to 9 minutes.

1. Mix all together.
The punch should be at 32-33°Brix.

1. Cut oranges into cubes.
2. Mix sugar with pectin, and add to the orange.
3. Cook it at 106°C.
4. Let it cool down at 4°C and add the candied orange.

1. Make an English sauce with the milk, cream, egg yolks and sugar.
2. Pour over the chocolate and make an emulsion using a hand blender.
3. Let it cool down at 4°C.