Ottolenghi Chocolate Tart | Ottolenghi dessert recipe

Ingredients

• 1-2 sprigs rosemary (5g)
• ½ large egg white, lightly whisked
• 20g caster sugar
• 120ml double cream
• 90g unsalted butter, cubed
• 3 sprigs of rosemary (10g)
• shaved peel of 1 orange (avoiding the bitter white pith)
• 270g dark cooking chocolate (70% cocoa solids), finely chopped
• 1 large egg, plus 3 large egg yolks
• 90g caster sugar
• 2 tbsp Dutch-processed cocoa powder, to serve
• 2 tbsp golden syrup (or light corn syrup)
• 2 tbsp maple syrup (or clear honey)
• 2 tbsp caster sugar
• ⅛ tsp salt
• 100g chopped roasted hazelnuts
• 300g plain flour
• 90g icing sugar
• ¼ tsp salt
• 200g unsalted butter, fridge-cold, cut into cubes, plus extra for greasing
• finely grated zest of 1 lemon (1 tsp)
• 1 large egg yolk
• 20ml water