Method

• 1.
  Grease a 12cm x 36cm rectangular loose-bottomed tart pan.
• 2.
  Place the pastry on a lightly floured surface. Scatter over mandarin zest, then, using a rolling pin, lightly press zest into the pastry. Use pastry to line the pan, trimming any excess. Chill for 30 minutes.
• 3.
  Preheat the oven to 180°C. Line the pastry shell with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until dry. Place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chocolate and 1 tsp sea salt flakes in a heatproof bowl and pour over the hot cream. Set aside for 2-3 minutes to melt, then whisk to combine, adding the butter, a little at a time, until combined. Add the mandarin juice and Grand Marnier and stir to combine. Pour into pastry shell, then chill for 2 hours.
• 4.
  Meanwhile, to make candied mandarin, thinly slice remaining 2 mandarins and set aside. Place sugar and 1 cup (250ml) water in a large frypan over medium heat. Bring to a simmer, then add mandarin slices. Reduce heat to low and cook for 6-7 minutes until softened. Using a slotted spoon, remove from pan and cool on a wire rack. Return syrup to medium heat and cook for a further 2-3 minutes until slightly reduced. Cool slightly.
• 5.
  Arrange mandarin slices over tart, drizzle with syrup and scatter with extra sea salt flakes to serve.