A good chocolate tart doesn’t need to be fancy, but it needs to be deep, dark, and yes, somewhat decadent.
The method looked a little scary, involving making caramel and warning about being "sure to avert your face" when you add the liquid to the hot sugar. But it all went smoothly (I love David Lebovitz's reassuring and straightfoward instructions) and I did use up the juice of the orange in the recipe, so at least some of my original intention was achieved!
Here's the finished tart:
Now the main challenge is going to be resisting cutting into it before tomorrow...