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Preheat oven to 350 degrees F(180C) and lightly grease a 12-inch tart pan, or heart pan, with oil. Unwrap and roll out the crescent dough on a lightly floured surface. ( You just want to roll it enough to flatten the creases together.)
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Place the dough on pan and press down, then shape around edges and cut off excess dough. Place into oven and bake for 10 - 12 minutes or until lightly browned along the edges.
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In a small saucepan over medium high heat, whisk together the sugar, orange juice, zest, coconut milk, cornstarch, and salt until smooth. Continue stirring over heat until it begins to boil and you see the first bubble pop. Remove from heat and continue gently stirring for about a minute to cool, then stir in vanilla and scrape the custard onto the crust.
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Spread in an even layer and place in oven to bake for 25-30 minutes, or until set. Remove to cooling rack and cool for at least 20 minutes. Cover gently with plastic wrap and place in fridge to chill while you fix the toppings.
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For the candied oranges, heat the water, syrup, and sugar in a small skillet or shallow pot. Bring just to a boil then add the orange slices and reduce heat to simmer. Cook for about 10 minutes until the liquid has thickened and formed a syrup onto the oranges. Remove from heat and cool.
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To assemble the tart simply place the slices on top of the chilled tart, then melt the chocolate and coconut oil in double boiler until smooth and drizzle over top. If desired, add some small chocolates to the top for extra yumminess.