Bitter Chocolate and Orange Liqueur Tart with Honeycomb Dust

Pastry

• 90 g caster sugar
• ¼ orange, thin peelings of skin only
• 250 g plain flour
• 175 g unsalted butter, cold, diced
• 1 egg yolk, from medium egg
• 2 Tbsp water, chilled
• 1 medium egg, beaten

Filling

• 390 g double cream
• 2 Tbsp liquid glucose
• 365 g dark chocolate (70% cocoa solids), small pieces or callets
• 25 g orange liqueur
• 85 g unsalted butter, diced

Serving

• 50 g honeycomb
• crème fraîche, for serving