Using your favourite recipe for sweet shortcrust pastry (there are plenty on the Internet!), line a 20 cm tart tin
with a removable bottom, place a piece of baking parchment on this and fill with baking beans (or rice!). Bake in
a 180°C oven for 15 minutes. Remove the beans and paper, brush the base with some beaten egg and bake for another
5 minutes. Meanwhile, melt 120 g dark chocolate and 120 g butter in a bowl over simmering water and let cool slightly.
Beat 2 eggs with 80 g soft brown sugar and 80 g golden cater sugar and mix into the melted chocolate. Fold in 80 g
sieved flour and stir in the grated zest and juice of an orange. Spoon the mixture into the pastry shell, smoothing
the top and bake in a 180°C oven for 30-35 minutes, until a knife comes out clean. The filling will still be slightly
wobbly! Let the tart cool for 15 minutes, before removing from the tin. While the tart is cooking, pare the rind from
an orange and cut into thin strips and blanche a couple of times in boiling water, then simmer for 15 minutes in a sugar
syrup. Scatter the rind over the tart and serve with a dollop of crème fraîche.