Chocolate Orange Tart

To wrap up the week with a sweet touch, here is a tart that I've made many times before, taking the recipe from the online forum of the magazine La Cucina Italiana.
This time though, I've substituted the chocolate filling with the Nutella-like spread I made few weeks ago (the one made with dark chocolate), which has been haunting me for days, demanding attention.
I had almost succeeded! One whole week without making any dessert, not a cookie, not a tart, not a pudding. And then, at the very last moment, here I am, giving in to Nutella (I have a feeling I've already heard this one...).
Oh well, let's celebrate another Friday!


Chocolate Orange Tart
for a 9" diameter tart pan

For the pastry dough
pastry flour 170 gr.
confectioners' sugar 70 gr.
butter 100 gr.
egg yolks 2
grated zest of one orange, salt

For the filling
orange marmalade 200 gr. circa
dark chocolate 200 gr.
whipping cream 100 gr.
sliced almonds (optional) to taste

Sift flour on the work surface. Take butter out of the fridge, cut it in small cubes and rub it with the flour using your fingers, until you get a crumbly dough. Make a dwell in the middle and put sugar, egg yolks, orange zest and salt. Mix them with the flour using a spatula and work the dough until it gets smooth, trying to be as quick as possible so that it won't get warm. Wrap in plastic and let it rest in the fridge for at least one hour before using it. Pastry dough can also be prepared one or two days ahead and kept in the fridge until ready to use.
Roll out the dough and place it in the baking pan, cover with parchment paper and put a layer of dried beans on top (you can use the ceramic weights instead), so that the crust won't rise as much while baking. Bake at 340 for 20 minutes, take out the beans and parchment paper and bake for about 20 minutes longer, until it turns of a light golden color.
Let the tart shell cool completely. Take it out of the pan and spread a layer of orange marmalade on top, and then a layer of dark chocolate, previously melted with the cream using a bain maire (as I was telling you earlier, instead of the chocolate-cream filling, this time I've used the chocolate-hazelnut spread, slightly warmed in a bain maire so that it would be easier to spread).
If you'd like, sprinkle the surface with sliced almonds. Let it cool in the fridge before serving.