Recipe Method

1. Preheat the oven to 180c.
2. To make the pastry shell: place the cold puff pastry sheet into a greased tart tin and trim excess pastry off the sides. Using a fork prick the pastry all over.
3. Place a piece of baking paper on top of the pastry and add dry rice, dry beans or baking beads on top of the baking paper.
4. Bake in the oven for +- 15 minutes until cooked through and golden. Take out the oven and set aside to cool.
5. Pour the cream into a medium pot and heat until it’s about to boil. Take off the heat.
6. Add the orange zest and allow it to infuse for +- 15 minutes.
7. Pour the cream with the zest over the chocolate.and stir until chocolate is melted and well-incorporated.
8. Pour into the baked tart shell and refrigerate until set.
9. To make the candied peel: Place the orange peel in large saucepan and cover with water.
10. Bring to a boil over a high heat and cook for 15 minutes. Drain and set aside.
11. In a medium saucepan, combine the sugar and water and bring to a boil and cook for 5 minutes.
12. Stir in the drained peel, reduce heat and simmer for 5 minutes, stirring frequently.
13. Drain and place onto a baking sheet to dry.
14. Decorate the chocolate tart with the orange peel and add some extra orange or lemon leaves for decoration.