In a bowl, beat the butter with a mixer on a low speed, until soft. Remove the butter from the sides of the bowl using a spatula and continue to blend.

Next, add the icing sugar and mix well. Once the butter is combined with the icing sugar, add the eggs one by one and continue mixing until fully incorporated.

Add the salt and then gradually add the flour. Once the dough starts to clump together, the dough is ready.

Turn the dough onto a lightly floured surface and shape it into a ball. Place the dough between 2 sheets of parchment paper and roll it out into a circle, using a rolling pin. The disc of dough should be slightly larger than the size of the tart tin you will use and approximately 3 mm thick.

Freeze the dough for 10-15 minutes between the sheets of parchment paper.

Once the dough is firm, remove it from the freezer. Turn the tart tin over, placing it over the dough. Trim the edges leaving a small margin around the tart pan.

Grease the tin with butter and then roll out the dough into the greased tin, pinching the edges together.

Freeze for about 15 minutes to allow the dough to rest.

Remove the dough from the freezer and pierce the entire surface using a fork or knife. Bake at 160°C for 15 minutes in the oven.

Remove the tart crust from the oven and allow to cool on a rack.

Melt the chocolate in a bain-marie or using a microwave, paying attention so it does not burn.

In a saucepan, heat the cream and glucose and add the mixture to the melted chocolate. Stir well using a whisk until fully incorporated. Finally, add the butter and stir with a spatula until smooth.

Pour the chocolate ganache into the tart crust. Refrigerate for 1 hour.

Next, spread the CITRUS Chios Mandarin marmalade over the top, covering the entire surface of the tart.

Garnish with slices of mandarin and some edible flowers.

You can find ready-made tart bases in the supermarket to avoid making it at home.

Any remaining dough can be kept in the freezer for about 1 month.