b'Chocolate Tart with Orange & RosemaryPastry Step 1Infuse the chocolate cream150g plain flour Put the cream, butter, rosemary and orange peel into a small saucepan over a low heat.45g icing sugar When the mixture is at a simmer, take off the heat 1/ 4tsp salt and allow to infuse for 2 or 3 hours. 100g butter Step 2Make the brittle Zest of 1/ 2a lemon Preheat the oven to 220C. Put the golden syrup, honey, sugar, and salt in a small saucepan over a 1 egg yolk low heat, stir until the sugar has dissolved. 10ml water Add hazelnuts and mix until evenly coated.Hazelnut Brittle Spread out on a lined baking tray and bake for 7-8 2 tbsp golden syrup minutes. 2 tbsp clear honey Remove from oven and allow to cool completely before chopping roughly.2 tbsp caster sugar Step 3Make the pastry 1/ 4tsp salt Sift together the flour, icing sugar and salt into a food 100g chopped roastedprocessor. Add butter and lemon zest, and pulse hazelnuts until it has the consistency of breadcrumbs.Chocolate Filling Add the egg yolk and water, pulsing again until the dough comes together.120ml double cream90g unsalted butter Lightly knead the dough into a log, then roll out to a disc approximately 300mm wide and 4mm thick. 3 sprigs rosemary Place in the fridge for 30 minutes. Shaved peel of 1 orange300g dark chocolate1 free-range egg90g caster sugar2 tbsp cocoa powder172'