Chocolate Ganache Tart with Vanilla Bean Pastry and Candied Orange

Cut the orange into 1/2cm slices. Combine sugar, water and syrup together in a small saucepan and place over medium heat until it has reached a boil. Lower the heat, cover and simmer for 3 minutes or until the mixture is clear.

Add the orange slices in one layer and simmer for one hour until the slices become transparent. Then remove the slices and transfer to a wire rack to cool.

Place flour, icing sugar, vanilla bean paste and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk with 2 tablespoons of iced water, and process until the mixture forms a ball. Remove, wrap in cling film and place in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celsius. Roll out the pastry to 26cm in diameter and gently transfer to a 22 cm removable base tart case. Gently push the pastry into all corners of the case.

Cover with baking paper, then top with baking weights (or rice) and bake for 15 minutes. Remove the weights and paper, then bake for an additional 5 minutes. Remove the tart case from the oven and set aside to cool completely.

Place chocolate in a large mixing bowl and set aside. In a small saucepan bring the cream to a boil over medium heat. Once boiling pour the cream over the chocolate and stir until smooth and creamy. Add vanilla and stir until combined.

Top with candied orange slices and serve.