Preparation

Prepare a tart tin with a diameter of 30 cm.
Mix all of the dry ingredients in a bowl, add the butter and chop together with a knife.  Then, prepare the crumble by pinching the ingredients together, sprinkle it into the tin and form the tart base. Bake for 25 minutes at 180°C.
Bring the cream to the boil and remove from the heat.  Break up the chocolate and add to the hot cream. Wait 2 minutes and mix everything together until the chocolate is melted. Form a smooth paste, add the eggs and once again mix all of the ingredients thoroughly with a kitchen whisk.  
Spread the orange flavoured Lauretta filling on the half-baked pastry and then pour over the chocolate filling. Bake for a further 25 minutes at 180°C.
Decorate the baked and cooled tart with thinly sliced orange peel.