Make the sweet shortcrust pastry

• Rub the cold butter into the flour, powdered sugar, almond flour and salt until sandy.
• Add the beaten egg and bring together into a smooth dough without overworking.
• Flatten, wrap and chill until firm.

Bake the tartlet shells

• Roll out the pastry and line the tartlet pans, pricking the bases.
• Chill again, then blind bake until golden.
• Cool completely on a rack.

Cook the bitter orange and cardamom curd

• Whisk the egg yolks, sugar, bitter orange juice and zest with the crushed cardamom.
• Cook over low heat, stirring constantly, until thickened.
• Off the heat, whisk in the butter until glossy, then strain and chill.

Bake the orange cardamom olive oil cake

• Whisk the eggs with the brown sugar, olive oil, milk, bitter orange zest and juice.
• Fold in the flour, baking powder and crushed cardamom.
• Bake until springy, then cool and crumble or cut to fit the tartlets.

Make the orange syrup and marmalade

• Simmer bitter orange juice and zest with sugar until syrupy.
• Cook part of the mixture down with chopped orange until jammy for the marmalade.
• Soak the cake layer with the syrup.

Prepare the olive oil dark chocolate ganache

• Heat the cream and pour over the chopped dark chocolate.
• Emulsify with a spatula, then blend in the olive oil.
• Pour into the tartlet shells over the cake layer and let set.

Whip the milk chocolate ganache

• Heat part of the cream and pour over the chopped milk chocolate.
• Add the remaining cold cream, then chill thoroughly.
• Whip until light and pipe over the set ganache.

Assemble and finish the tartelettes

• Spoon marmalade and curd into the tartlets.
• Top with whipped milk chocolate ganache, dried clementines, cocoa nibs and gold leaf.
• Chill until serving.