Blend the pectin and sugar together. Stir in fruit puree. Bring to the boil

Add glucose and invert sugar solution. Heat to 108°C

Add the tartaric acid dissolved in a little water.
Mix thoroughly and immediately pour onto a Silpat mat to a depth of 3mm.
Leave to set. Cut out desired shapes once fully set

Mix and bring to the boil together.

Pour the hot cream-milk mixture over the chocolate and emulsify.
Leave to cool to ±40°C.

Once cooled, mix in the butter.

Using a cutter, cut a 4.5 cm circle of the tangy orange gel and place this at the bottom of pre-cooked tart shells (preferably sand dough).
Pipe chocolate tart ganache on top of the orange gel and gently tap to ensure a smooth and even fill.
Refrigerate.
Prepare chocolate decoration and then place this on top of the tart.

Brush a guitar sheet with white/citrus yellow tempered cocoa butter and allow to set.
Brush with with Mona Lisa® Creative Silver Metallic Powder.
Spread a thin layer of pre-crystallised milk chocolate ecl1pse on top of the prepared guitar sheet.
Cut circles out of the chocolate using a 6 cm Ø cutter. Allow to set at 12°C for one hour. Place on top of the set ganache.