Orange Chocolate Tart
To make ahead: Store candied orange peels airtight at room temperature and refrigerate orange syrup (Steps 1-3) for up to 4 days. Refrigerate crust (Step 5) for up to 3 days or freeze for up to 1 month; thaw in the refrigerator for 24 hours before using.
Equipment: Parchment paper, 11-inch removable-bottom tart pan
1/2 starch, 1 1/2 other carb, 1 1/2 fat