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1
For candied peel, score oranges with a sharp knife, cutting peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
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2
Place peel in a small heavy saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips.
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3
In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add orange peel strips; boil gently for 10-12 minutes. Using a slotted spoon, transfer strips to wire racks; let stand for 3 hours or until dry. Roll strips in additional sugar if desired.
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4
In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
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5
On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake at 450u00b0 for 10 minutes. Cool on a wire rack. Reduce heat to 350u00b0.
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6
In a small saucepan, melt chocolates and butter over medium heat. In a large bowl, combine the sugar, flour and espresso powder. Whisk in eggs and chocolate mixture until blended. Add the liqueur, orange zest and salt; pour filling into prepared shell.
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7
Bake at 350u00b0 for 12-15 minutes or until center is just set and top appears dull. Cool completely on a wire rack.
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8
For ganache, place chocolates and espresso powder in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over tart; let stand at room temperature for 15 minutes or until set.
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9
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and liqueur; beat until stiff peaks form. Serve with tart and candied peel.
