Chocolate walnut pie

You get a more or less fine sandy consistency. Add the ground hazelnuts, sift over the icing sugar and the unsweetened cocoa powder.

Finish by adding a whole egg. Mix with your hands until you obtain a homogeneous pie dough. Drop the dough on the work surface and work it with the palm of your hand.

Wrap the chocolate hazelnut pie dough in cling film and let it rest for 2 hours in the refrigerator.

To make this tart we are going to use a circle 22 cm in diameter that you grease beforehand with a small piece of butter.

Take the cooled pie dough, then using a rolling pin, roll out the dough to about 3 mm thick. Don’t forget to lightly flour the work surface.

Wrap the dough around the roller without pressing, position the circle on the work surface then unroll the dough on top.

First, bring the dough to the bottom of the circle, delicately, without stretching it, so as to form a right angle between the work surface and the base of the circle.

Then press the dough on the wall of the circle, then form a small edge of dough by pressing it on the top of the circle. Finish by rolling the roller to remove the excess dough.

Pinch the edge of the dough between your fingers to lift it up slightly. Slide the tart base onto a baking sheet covered with parchment paper, then leave to rest for 1 hour and 30 minutes in the refrigerator.

For the chocolate ganache, bring the liquid cream to a boil, then pour it over the melted chocolate in a double boiler. Mix with a spatula.

When the ganache is homogeneous and fluid, pour it into the spiral-shaped silicone mold. Let cool to room temperature, then put in the freezer until completely set.

Take the pie shell which has rested in order to cook. To do this, place a baking paper inside and fill with pits for cooking.

Pre-bake the tart base in an oven preheated to 180 ° C in rotating heat, and cook for 10 minutes. Remove from the oven, place on a wire rack and remove the paper and pits of cooking.

For the nut cream, start by mixing the melted chocolate with the butter to a soft consistency, using a whisk. Add the eggs and sugar, then mix again.

Add the flour, ground walnuts and half an orange zest. Mix with the whisk, gently at first, then continue more vigorously so that the nut cream is homogeneous.

Spread the nut cream with a spoon in the precooked tart shell. Leave to rest for 1 hour in the refrigerator before cooking the whole for 25 minutes at 180 ° C, monitoring the cooking regularly.

Remove from the oven, place the tart on a rack. After cooling, moisten the tart with orange juice using a brush. Slide the pie onto a serving platter and remove the circle.

Take the ganache spiral out of the freezer and unmold it. Place the ganache in the center of the pie with the help of a spatula.

Around the spiral of chocolate ganache, make a decoration of dried fruits composed of walnut, cashews, hazelnuts, pistachios and finish with diced candied orange peels.