In the food processor, pulse the flour, sugar, and salt to combine (~ 5sec). Add the cold cubed butter and pulse until the pastry starts to come together and form clumps.

Transfer the pastry to the prepared pans and using your fingers, evenly press the pastry up the sides of the pan and onto the bottom.

Gently pierce the bottom of the crust with the tines of a fork. This is to prevent the pastry crust from puffing up while it bakes.

Cover the tart crust with cling wrap and place it in the freezer for 30-40 minutes to firm up. This helps to prevent the crust from shrinking while it bakes.

Peel 3 tangerines. Remove any dangling white pith and place the pieces into a medium size pot.

Cook on low heat until the orange compote is nicely sweated and mushed.

Transfer to a food processor and blitz for 30 sec for a much smoother fruit compote.

Add 40g unsalted butter and blitz until the butter is fully incorporated.

Transfer to a bowl and press a piece of plastic wrap directly onto the surface (to prevent a skin from forming). Chill for an hour for the curd to thicken nicely.

Heat the heavy cream till just boiling and pour over the dark chocolate chips.

Stir briskly until the dark chocolate is completely melted and the chocolate ganache is smooth with no lumps.

Decorate with a few sticks of cinnamon for that rustic look. Chill for at least two hours to set the ganache and fuse the flavours.

Just before serving, sprinkle generously with sea salt and a glorious shower of orange julienne. Enjoy 😊.