Prepare the shortcrust pastry : Mix the softened butter, sugar and salt in a bowl until smooth
Add egg and mix together. Sieve the flour into the mixture and mix well with your hand
Rest the dough in the refrigerator for 30 min. Preheat the oven to 150C
After resting, roll the dough into 5mm thin with a rolling pin and layer it into a tart ring
Rest the tart dough in the refrigerator for another 10 min
Bake the tart for 15 min until the dough is golden in colour, rest in room temperature
Prepare the chocolate cream : Add butter, sugar and whisk until creamy. Add sifted flour, orange zest, Grand Marnier and mix. Add egg, mix and add the melted dark chocolate, nut powder and mix together
Pipe the mixture into the tart ring until 2/3 full. Bake at 170C for 7 min until the top has a small crust. Rest in room temperature
Prepare the chocolate glaze : Bring water, sugar, cocoa powder in a sauce pan to boil, stir from time to time, add cream until all blend well
Remove from heat and leave warm. Top the tart with the glaze and leave cool until the glaze is solid. Garnish the tart with the cocoa powder, candied orange etc. Enjoy
