Pasta Frolla Dough
Pasta Frolla Dough
Grate the zest from the orange. Sift the flour on to a work surface and make a well in the center. Pound the butter with a rolling pin to soften. Put the softened butter, sugar, salt, orange zest, and egg into the well.
With your fingertips, work the ingredients in the well until thoroughly mixed. Work the flour in with your fingertips until coarse crumbs form. Press the dough into a ball. If it is sticky, work in a little more flour.
Lightly flour the work surface. Knead the dough for 1–2 minutes, until it is very smooth and peels away from the work surface in one piece. Shape into a ball, wrap it tightly and chill until firm, about 30 minutes.
Brush a 9in (23cm) springform pan with melted butter. Lightly flour a work surface, and roll the dough into a 11in (28cm) round. Wrap it around the rolling pin and gently press into the pan, sealing any cracks.
Roll the rolling pin over the top of the pan, pressing down to cut off excess. With your thumbs, press the dough evenly up the side of the pan, to increase the height of the rim. Prick the bottom of the crust with a fork to prevent air bubbles forming. Chill for 15 minutes, until firm.
With a vegetable peeler, pare the zest from the oranges; cut it into very fine julienne strips. Bring a small saucepan of water to a boil, add the zest and simmer for 2 minutes. Drain in a sieve and set aside.
Preheat the oven to 350°F (180°C). Spread out the nuts on a baking sheet, and toast in the heated oven until they are lightly browned, 6–15 minutes, depending on whether they are whole or chopped. Stir occasionally, so they color evenly. To remove their skins, rub in a kitchen towel while still hot. Discard the skins. Let cool. Leave the oven on.
Put a third of the sugar into a pan, add 1/4 cup water and heat gently until dissolved, shaking the pan once or twice. Add the zest and simmer for 8–10 minutes, until all the water has evaporated and the strips are transparent and tender. With a fork, transfer the candied zest to a piece of parchment paper and let cool slightly. Coarsely chop two-thirds of it.
Put a baking sheet in the oven to heat. Cut the chocolate into chunks, then finely chop (or chop it in a food processor). Put the remaining sugar in a food processor, add the hazelnuts and finely grind.
Beat the butter until creamy. Add the flour and the hazelnut mixture and continue beating for 2–3 minutes, until light and fluffy. Add the yolks and egg, one at a time, beating after each addition. Mix in the chocolate and chopped candied orange zest. Spread the filling over the pastry crust and smooth the top. Bake the tart on the baking sheet in the heated oven until a metal skewer inserted in the center comes out clean; it should take 35–40 minutes. Let cool on a wire rack.
Chocolate Glaze and Finishing
While the tart is cooling, cut the chocolate into chunks. Heat the chocolate in a bowl set over a saucepan of hot water (make sure the base of the bowl does not touch the water), stirring occasionally, just until melted. Hazelnut, Chocolate, and Orange Tart
Cut the butter into small pieces and gently stir it into the warm melted chocolate in 2–3 batches. Work quickly, but do not beat, or the butter may turn oily. Hazelnut, Chocolate, and Orange Tart
Add the Grand Marnier. Let cool to lukewarm. Using knife, cut around sides of pan. Release pan sides. Pour the glaze on to the tart and spread it smoothly over the top. Slide the tart from the pan’s base on to a plate. Decorate with the remaining candied orange zest. Hazelnut, Chocolate, and Orange Tart.
Recipes courtesy of The Illustrated Step-by-Step Cook