Candied orange directions: Wash oranges well and slice thin. Place orange slices into a pot of boiling water, allow oranges to remain in water for about 1 minute before removing. Repeat process a second time with fresh boiling water. When blanching the oranges for the second time place the slices into an ice water ball. Add 4 cups of water, and 2 cups of sugar to a pot over medium-high heat. Stir sugar into water until dissolved. Allow water to come to a boil, add orange slices, and then turn down the heat so the oranges simmer in the sugar water for about an hour. Remove oranges from the pot, and allow to dry on a rack.
Tart Shell Directions
Tart shell directions Combine 1 1/2 cups flour, salt, and powdered sugar in a large bowl. Blend in 10 tablespoons of butter into the flour mixture until the crust has a crumbly texture. Add two egg yolks and water, and blend until smooth. Place dough into plastic wrap and refrigerate until well chilled. When the dough is well-chilled roll out and place into a 10-inch tart pan. Bake at 375 degrees for about 25 minutes. Allow the crust to cool completely.
Place heavy cream and whole milk into a small pot. Heat milk until it simmers. Turn off heat. Add Triple Sec and chocolate. Stir chocolate in until it melts completely. Add in two large egg yolks and 4 tablespoons of butter, and blend until smooth. The heat of the milk is enough to cook the egg. Pour chocolate filling into the tart shell. When the chocolate has set, add slices of the candied orange to the tart. Chill tart until ready to serve.