Step 1

See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

Step 2

Melt butter in small saucepan on low heat

Step 3

Take off heat and mix in flour to form a paste

Step 4

Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens

Step 5

Take off heat and pour into your pastry case. Smooth out so it’s even and place into the fridge to set

Step 6

Heat coconut cream until small bubbles start to form around the outside

Step 7

Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.

Step 8

Stir chocolate through cream until it’s completely smooth. If it’s still lumpy, gently heat on a very low heat until completely smooth.

Step 9

Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

Step 10

In a small saucepan heat water and sugar until sugar has completely dissolved

Step 11

Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don’t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.

Step 12

Place peel on the top of your completely set tart as a garnish or serve it on the side.