Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.

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Soft orange ganache: Heat the cream, trimoline and glucose. Pour over the chocolates. Mix then add the finely chopped oranges, then the Grand Marnier.

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Vanilla creamy insert with orange zest: Zest the orange and the vanilla pod on the cream and infuse. Blanch the yolks with the sugar. Mix the two together, then cook to 85°C. Remove from the heat and stir in the rehydrated gelatine. Set in a silicone mould in the negative cold.

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Dark chocolate mousse: Melt the dark chocolate, then add the softened butter and the yolks. Mix with the stiffly beaten egg whites and sugar.

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Mirror chocolate glaze: Melt together. Use the glaze at 30°C.

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ASSEMBLY

Trim the bottom of the crown tart to obtain a smooth and clean appearance.

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2: Fill the baked pie crust with the orange ganache and chill.

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3: Turn out the vanilla cream insert after freezing.

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4: Half fill the dark chocolate mousse into the silicone mould.

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5: Place the insert in the silicone mould and finish filling the mould with the chocolate mousse.

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6: When the mousse has set in the fridge, remove from the mould and place on the tart.

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7: When the mousse has set in the negative cold, place the icing on the mousse and vanilla cream mixture.

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8: Decorate with a tangerine cut into 8 segments, pieces of chocolate crumble, pieces of tangerine crumble, orange zest and bubble sugar.