Caramel Orange Tart

Mix flour, almond flour, powder sugar, salt and butter together until it obtains a sandy texture.
Add the eggs and mix just until it forms a dough.
Sheet the dough to 2.5 mm and chill the dough for about an hour. Line the rings with the tart dough.
Bake at 350°F for 12-15 minutes or until the tart is fully baked.

Blanch the zest of one orange and set it aside.
Boil the orange segments, passionfruit juice and the mixture of sugar and pectin NH.
Add the chopped candied orange and bring it to a boil.
Mix it well with the hand blender.
Add the gelatin and blanched orange zest and mix it with the hand blender.
Pipe 8g on top of the pecan crunch layer.

Cook the sugar and glucose to a light caramel.
Gradually add the orange juice and zest as you stir.
Pour over the Belcolade Lait Selection Chocolate and let it set for 5 minutes.
Then mix it with the hand blender.
Once it reaches 100⁰F add the butter, soft cocoa butter and Triple Sec and mix it with the hand blender.
Deposit 6g per tart shell.

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