b'Chocolate Tart with Orange and RosemaryPastry Step 1Infuse the chocolate cream150g plain flour Put the cream, butter, rosemary and orange peel into a 45g icing sugar small saucepan over a low heat. tsp salt When the mixture is at a simmer, take off the heat and allow to infuse for 2 to 3 hours. 100g butter Step 2Make the brittle Zest from half a lemon Preheat the oven to 220C. Put the golden syrup, honey, 1 egg yolk sugar, and salt in a small saucepan over a low heat, stir until the sugar has dissolved. 10ml water Add hazelnuts and mix until evenly coated. Spread out Hazelnut brittle on a lined baking tray and bake for 7-8 minutes. 2 tbs golden syrup Remove from oven and allow to cool completely before 2 tbs clear honey chopping roughly.2 tbs caster sugar Step 3Make the pastrytsp salt Sift together the flour, icing sugar and salt into a food processer. Add butter and lemon zest, and pulse until it 100g chopped roastedhas the consistency of breadcrumbs.hazelnuts Add the egg yolk and water, pulsing again until the Chocolate filling dough comes together.120ml double cream Lightly knead the dough into a log, then roll out to a disc approximately 300mm wide and 4mm thick. Place in the 90g unsalted butter fridge for 30 minutes. 3 sprigs rosemary Step 4Blind bake the pastryShaved peel of one orange Preheat the oven to 200C. Line the tart with tin foil and 300g dark chocolate baking beans. 1 free range egg Bake for 20 minutes, remove the tin foil and beans and return to the oven for a further 6 minutes. 90g castor sugar Remove from the oven and allow to cool for 10 minutes. 2 tbsp cocoa powderSprinkle the chopped brittle to cover the base of the tart. 128'