Pastry

Step 1: In a large mixing bowl, mix in the flour, sugar and salt. Add the cold butter cubes and rub them into the flour mixture using your hands or a pastry cutter until the mixture resembles breadcrumbs.

Step 2: Add the egg yolk, orange extract, and milk, and mix together using your hands. Shape the dough into a ball, wrap it in cling film, and chill in the fridge for 15–30 minutes.

Step 3: Lightly grease the bottom and sides of four 12 cm round tart tins with butter. On a lightly floured surface, roll out the dough to about ½ cm thickness. Cut out circles about 2 cm larger than the tart tins. Carefully transfer each dough circle to a prepared tart tin, pressing it into the tin. Trim off any excess dough and repeat the process for the remaining tins. Prick the bottoms of the dough with a fork and chill in the fridge for at least 30 minutes.

Step 4: Preheat the oven to 180°C (375°F). Cut out four 12 x 12 cm pieces of parchment paper, crumble each piece, and then open it up to fit into the tart tins.

Step 5: Place the parchment paper in each tart and fill with baking beans or dry rice/pasta. Bake for 15–20 minutes, until the crust feels dry and set. Carefully remove the weights and parchment paper, then bake for another 8–10 minutes until golden brown. Cool completely on a wire rack (leave the tart crusts in the tins).

Chocolate Orange Ganache

Step 1: Place chopped chocolate in a large mixing bowl.

Step 2: In a small saucepan over medium heat, combine the Double/Heavy cream and orange extract. Heat until it just begins to simmer. Immediately pour the hot cream over the chocolate and add the softened butter cubes. Stir with a spatula until the mixture is smooth and glossy.

Step 3: Pour the ganache into the cooled tart crusts (still in the tins). Carefully transfer the tarts to the fridge and let them set for at least 2 hours (preferably overnight).

Decorating 

Step 1: When ready to serve, carefully remove tart from pan. Sprinkle the top with flaky sea salt and a dried orange slice.