First prepare the candied oranges by washing them then slicing them carefully with a sharp knife or w mandoline to 1/8" thick. Remove any visible seeds
Bring the sugar & water to a boil in a wide diameter sautuesse or pot then reduce the heat to a simmer & add the orange slices. Simmer on low for 45 minutes to 1 hour turning every 10 minutes & be careful they are not layered on top of each other
Transfer the candied oranges to a rack with a slotted spoon to cool then store them in a clean container with the cooking syrup & refrigerate for up to 2 months
Now make the tart crust by combing all the ingredients except for the marmalade in a food processor & process to fine grind the nuts & oats & until the mixture comes together to a sticky mixture that you can easily press into a 9" tart pan with a removable bottom
Spread the orange marmalade evenly and refrigerate while you prepare the ganache filling
*Note: If you are not making the truffles be sure to HALVE all the ingredients for the ganache fillingCombine the plant milk with all the spices in a medium sauce pot over high heat, bring to a boil stirring almost constantly to avoid scorching & boiling over, then turn off the heat & let steep for 1 hour
Now add the finely chopped chocolate to the steeped milk & return to medium heat whisking constantly to melt the chocolate & avoid scorching the bottom
Once it has turned into a shiny thick ganache & all the chocolate is melted pour the mixture through a seive & discard the spices
Pour the ganache into the prepared tart crust with the marmalade all the way to the top & carefully place into the refrigerator to set
Refrigerate the remaining ganache until set then scoop into 1" balls for the truffles then roll them in cocoa powder
Video
Notes
Storage Chocolate Orange Truffle Tart must be kept refrigerated & will stay fresh for up to 1 week. Freeze wrapped well for up to 1 month