For the cream, 2 tablespoons all-purpose flour, 1/2 cup whole milk (90g), 2 egg yolks, 1/2 cup unsweetened cocoa powder (45g), 2 tablespoons chocolate liqueur, For the chantilly, 1 cup heavy cream (240ml), 2 tablespoons all-purpose flour, 1/2 cup chopped hazelnuts (95g), 1 cup candied orange peel (180g)
For the cream, 2 tablespoons all-purpose flour, 1/2 cup whole milk (90g), 2 egg yolks, 1/2 cup unsweetened cocoa powder (45g), 2 tablespoons chocolate liqueur, For the chantilly, 1 cup heavy cream (240ml), 2 tablespoons all-purpose flour, 1/2 cup chopped hazelnuts (95g), 1 cup candied orange peel (180g)
Mix the dry ingredients: In a mixing bowl, combine the flour and whole milk with an electric mixer until well combined
Add the egg yolks and mix until smooth
Add the chocolate and liqueur: Stir in the unsweetened cocoa powder and chocolate liqueur to form a smooth, creamy mixture
Chill the cream: Pour the mixture into a shallow 9x13-inch dish and refrigerate for at least 2 hours or overnight
Prepare the chantilly: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form
Add the chopped hazelnuts and candied orange peel and fold to combine
Assemble the tart: Layer the cream mixture in a champagne flute with alternating layers of chopped hazelnuts, candied orange peel, and chocolate liqueur
Top with whipped chantilly and serve immediately.
