To make, add the shortbread cookies to your mini food processor or blender.

Pulse until finely ground.

Add 6 tablespoons butter to a microwave safe bowl.

Microwave for about 45 seconds, or until fully melted.

Combine the crumbs and the melted butter until fully combined. The mixture will resemble wet sand.

Add the mixture to your 9-inch tart pan, pressing into the base and sides evenly.

Add the pan to your fridge while you prepare the filling.

Pour the chocolate chips into a heatproof mixing bowl.

In a small pot, add the remaining 4 tablespoons butter, heavy whipping cream, and orange extract.

Heat on medium-low heat until the butter is completely melted, and the mixture is steaming and hot but not boiling.

Remove from heat and pour the hot cream mixture over the chocolate chips.

Mix until the chocolate has melted and there are no more lumps in the mixture.

Remove the prepared tart pan from the fridge and pour the chocolate mixture into the pan. Use a spatula to spread evenly.

Add the tart pan back to the fridge for at least 2 hours, or overnight.

When ready to eat, remove from the fridge about 30 minutes before serving. Top with candied orange slices, if desired.