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1
Preheat oven to 400 degrees.
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2
Combine flour, sugar, cocoa, sugar, orange zest, butter, and salt in the bowl of a food processor. Pulse until the butter is the size of a pea.
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3
In a bowl or measuring cup with a spout whisk together cream and egg, processor is running pour into flour mixture. Process just until the dough comes together.
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4
Press the dough evenly into a 9-inch tart pan with a removable bottom. Put a piece of parchment larger than the tin over the dough, extending above the pan. Fill the parchment with pie weights, beans or rice. It gets tricky here because a standard crust is baked until golden brown but that test doesn't work with chocolate. Make sure the crust looks and feels baked but doesn't smell burnt. Bake for 20 minutes with the weights in, remove the weights and cook another 10 minutes until the bottom is fully cooked. Cool completely on a rack before filling.
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5
Whisk together 1/4 cup cream and 1/8 teaspoon orange oil, set aside until needed.
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6
Melt butter in a small saucepan over medium heat. Add sugar and corn syrup, using a silicon spatula stir gently until sugar is melted. Once melted only stir to avoid hot spots, remove from heat when the butter/sugar mixture turns a light to medium tan color. The sugar and corn syrup should be over the heat about 4 minutes. Whisk cream and oil into the hot mixture. Cool slightly, pour into cooled crust, and tilt to coat crust evenly. Chill in refrigerator to set caramel.
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7
Place chocolate in a heatproof bowl. Heat 1 cup cream and 1/4 teaspoon orange oil to boiling and pour over chocolate. Let sit for about 30 seconds and stir gently until combine and the chocolate is melted.
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8
Add butter to chocolate, one piece at a time, until butter is melted and completely integrated and mixture is at least room temperature. Stir gently to avoid bubbles.
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9
Pour over caramel layer and return to refrigerator to set.
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10
Peel and section oranges over a bowl (Use Merrill's technique http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange). Once the ganache is set, lift the sections from the juice and place around the edge of the tart, on the ganache just inside the crust. Add 1 tablespoon of orange juice, use the juice left from the sections and add water to reach 1 tablespoon of liquid, if needed) to marmalade and melt in the microwave. Drizzle over orange sections. Return to refrigerator to set glaze.
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11
The tart should not be refrigerator cold when cut and served.
