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1
Slice each orange into six equal wedges and place them in a single row in large pot. Blanch oranges, discard water, and repeat. Cover the blanched oranges with water, add 2 cups of sugar, and cook on lowest heat setting for 6 hours. Drain and repeat. Slice the orange confit as desired and absorb excess water with towels. Set aside for tart assembly. (Note: If you are short on time, you may substitute piped orange marmalade for the orange confit.)
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2
To make the ganache, combine all ingredients in double boiler or microwave and heat slowly, stirring frequently, until all chocolate has melted and mixture is smooth. Cool slightly. (May be made ahead of time and stored in refrigerator. Microwave for 30 seconds to bring back to a spreadable consistency.)
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3
For the tart crust, combine all dry ingredients in bowl of food processor. Add vanilla and butter and process until pea-sized crumbs form. Mixture will appear dry. Press tart dough into tart pan then refrigerate at least 30 minutes. Partially bake tart shell by placing a sheet of aluminium foil, buttered side down, on the tart and filling it with pie weights or dried beans. Bake at 350 for 25 minutes, remove foil and weights, and cool.
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4
For the frangipane, cream together butter, sugar, and almond flour. Mix in egg, vanilla, flour, and cornstarch. (May be made ahead of time and stored in refrigerator.)
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5
Assemble the tart by spreading ganache over partially baked crust. Put tart in fridge until ganache is set, approximately 20 minutes. Spread frangipane over ganache, then place orange confit on frangipane as desired. Bake 350 degrees, 45 minutes or until golden brown, slightly puffed, and a cake tester comes out with just a few crumbs and a bit of melted chocolate. Cool and enjoy!
