This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.

Ingredients

Candied Orange peel
1 orange
1/4 cup sugar
2 tablespoons water

Cooked pie crust
Store bought Pie crust is fine (you can make your own if you like)

Filling
1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur

Method

For candied orange peel

1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.

2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.

3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For filling

1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.

2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.