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1
Make the crust In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed until pale and fluffy, about 2 minutes.
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2
Scrape down the side of the bowl.
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3
Beat in the flour at low speed until the mixture resembles wet sand, then beat in the egg yolk until the dough just comes together.
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4
Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate until well chilled, at least 1 hour.
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6
Meanwhile, make the candied oranges In a medium saucepan, combine the sugar, oranges and water and bring just to a simmer, stirring to dissolve the sugar.
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7
Cook over moderately low heat, stirring occasionally, until the orange slices are very tender and suspended in a slightly thick syrup, about 1 hour and 15 minutes; let cool completely.
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8
Meanwhile, make the candied oranges On a lightly floured work surface, roll out the dough to a 12-inch round.
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9
Without stretching it, fit the dough into a 10-inch fluted tart pan with a removable bottom.
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10
Trim the overhang and use it to patch any holes.
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11
Refrigerate the tart shell for 30 minutes.
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12
Meanwhile, make the candied oranges Preheat the oven to 350.
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13
Bake the tart shell for 35 minutes, until golden.
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14
Let cool.
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15
Meanwhile, make the filling In a small saucepan, combine the cream, milk and zest and bring just to a simmer.
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16
Remove from the heat and let stand for 30 minutes.
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17
Return the mixture just to a simmer, then strain it through a fine sieve into a heatproof bowl.
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18
Add the chocolate; let stand for 2 minutes, then whisk until the chocolate is melted and the mixture is smooth.
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19
Whisk in the egg yolks, then whisk in the butter and salt.
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20
Meanwhile, make the filling Put the tart shell on a rimmed baking sheet.
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21
Pour the filling into the shell and bake for about 15 minutes, until the filling at the edge is just set and the center is nearly set.
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22
Let stand at room temperature for 2 hours.
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23
Meanwhile, make the filling Drain the candied oranges well, then arrange them on the tart.
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24
Cut the tart into wedges and serve.
