Preheat an oven at 180 degrees Celcius.
Crush the digestive biscuits alongwith almonds in a mixer until fine.
Add melted butter to the biscuit mixture and mix well.
Line 6 tart moulds with the biscuit mixture and bake in oven for 10 minutes.
Remove from the oven and chill the tarts until you make the filling.
Boil the dairy cream and butter together and pour over the chocolate.
Zest one orange and add to the chocolate mixture.
Stir well to form a smooth mixture.
If required, warm the mixture in the microwave.
Pour the chocolate mixture in the biscuit lined tart shell.
Put the tarts for chilling.
Meanwhile, prepare the candied orange strips.
Peel one orange and trim the peels of any white pith.
Cut the peels into thin strips like matchsticks.
Put the orange peels in water in a pan and bring to a boil.
Put 1/4 cup sugar in a pan and add 2 tbsp water.
Mix well until sugar melts.
Heat the pan and bring it to a boil.
Simmer the flame and add the orange strips to the pan.
Cook the orange strips for 10 minutes.
Remove the strips on a plate with the help of a fork.
Let the orange peels cool down.
Remove the chocolate tarts from the fridge, demould them carefully and garnish with candied orange peels.