You will need


FOR THE PASTRY Whisk together the dry ingredients. Work the butter into the dry ingredients until you get a mixture resembling breadcrumbs. Add the egg and mix until the dough starts coming together. Knead until smooth. Roll out to about 3mm thin, transfer into a 9 inch (23cm) loose-bottom tart tin and trim away the excess. Chill for 30 minutes.

Pre-heat the oven to 350F (180C) with a baking sheet on the middle rack. Dock the bottom of the pastry with a fork, line with parchment paper & fill with pie weights. Bake for 20 minutes, then remove the paper & weights, and bake for 8-10 minutes longer. Cool completely.

FOR THE FILLING In a saucepan, cook the orange juice, sugar & orange zest over medium-high heat with occasional stirring until thickened and syrupy, about 10 minutes. Remove from heat and cool to about 45C.

Pour hot cream over the dark chocolate chips & stir into a smooth ganache. Pour in the slightly cooled orange syrup & stir until smooth. Chill in the fridge for about 15-20 minutes until slightly thickened.

Spoon the filling mixture into the pastry shell and smooth it out into an even layer. Create swirls on top & sprinkle with flaky sea salt. Chill for at least 1 hour before serving. Share or not share, we know you love it ❤️️