No-bake orange and chocolate tart
For the base
Blend the biscuits and almonds with the help of a mixer, until a powder is formed and start melting the butter in a small saucepan. Add the chopped biscuits to the melted butter and stir.
Pour the mixture into a 24cm tart tin with a removable base and place baking paper underneath. Compress the bottom and sides well with the back of a spoon and place in the refrigerator for about 30 minutes.
To make the chocolate namelaka
Heat the milk with the glucose, add the gelatine previously soaked in cold water and squeezed out, pour the hot mixture over the chocolate; froth with an immersion mixer and add the cold cream.
Pour into a bowl and place in the refrigerator overnight.
For the orange mousse
In a saucepan, mix the egg yolks, sugar and corn starch, stir and add a dash of 3moretti orange juice. Put the cream on the heat and cook until it thickens, stirring constantly.
Switch off and pour the cream into a bowl, cover with cling film and leave to cool.
While the cream is cooling down, whip the cream and add it to the 3moretti orange cream. Stir with a whisk for as long as it takes for the mixture to become smooth.
How to make it
Cut the two 3moretti oranges into thin slices and put them in a pan with the sugar and water, then cook for about 10 minutes. Switch off and allow to cool.
Fold each slice in half and then another and set aside on a plate.
Fill a round nozzle piping bag with the 3moretti orange mousse and form a spiral from the centre to the edges.
Put the chocolate namelaka in another piping bag that has a French star nozzle, and decorate the edge of the tart with tufts of it, alternating with the 3moretti orange slices and meringues.