Orange and Chocolate Tart

First of all, prepare the shortcrust pastry: in a bowl mix the flour with the cold butter cut into cubes, work with your hands for a couple of minutes, without heating the mixture too much. Add the remaining ingredients, until you form a firm and uniform dough, then wrap with cling film and put in the fridge.

Now move on to the chocolate cream: put the egg yolks in a bowl with the sugar. Whip them using a whisk, and continue stirring until you get a frothy cream.
Then pour in the flour and add the milk, little by little and, continuing to stir, grate the zest of half an orange with a grater and add its juice. 

Transfer the mixture to a saucepan and cook the cream over low heat, stirring continuously.

When the cream has reached boiling point and begins to thicken, remove the pan from the heat and add the chocolate cut into pieces and the cocoa powder. Stir the cream using a whisk and continue until everything is perfectly blended.

Finally prepare the caramelized oranges.
With a peeler remove the peel of half an orange washed and dried carefully; cut it into very thin slices and set it aside.

Peel the remaining orange and add the other half that you did not squeeze into the cream, remove the white filaments and put it in a saucepan with the sugar, and cook over low heat.
Add the peel cut into small pieces and cook until you get a sort of orange compote.

With a rolling pin and a pinch of flour work the shortcrust pastry: it should be about 6 mm thick; arrange it in a cake tin and even out the edges.

Set aside the caramelized peels and with the help of a spoon spread the bottom of the cake with the orange compote. Then cover with the chocolate cream and finally arrange some caramelized orange peel on the surface.