For the chocolate tart

• Double cream 380ml
• 70% dark chocolate 365g
• Trimoline 25g
• Cornish sea salt 1 tbsp
• Unsalted butter 85g
• Pastry tart case pre-cooked

For the chocolate soil

• Unsalted butter 135g, melted
  
• Caster sugar 200g
• Ground almonds 200g
• Plain flour 120g
• Cocoa powder 100g
• Oranges 3, zested

To serve

• Redcurrant coulis optional
• Orange segments poached in caramelised brown sugar, orange juice, star anise and green cardamom, optional

1. For the chocolate tart: in a saucepan, bring the cream to the boil over a medium heat.
2. Place the chocolate, trimoline and sea salt in a bowl. Pour over the hot cream and stir to melt the chocolate. Add the butter and whisk the ingredients together.
3. Pour the mixture into the pastry case and leave aside to set for a few hours.
4. For the chocolate soil: preheat the oven to 160˚c / gas 3. Place all of the ingredients in a large mixing bowl and stir until fully combined.
5. Tip the soil on to a baking tray and bake for 15 minutes, making sure to stir the soil every 5 minutes.
6. To serve: dust the plate with chocolate soil and place a slice of tart on top. Decorate with coulis and poached orange segments.