Fresh Orange Tart with Hazelnut Crust

== Ingredients ==
Orange filling:
* 1 1/4 teaspoons unflavored gelatin
* 1 tablespoon water
* 1 cup Sugar
* 2 tablespoons plus 2 teaspoons finely grated orange peel
* 2 teaspoons finely grated lemon peel
* 4 large eggs
* 3/4 cup fresh orange juice
* 3 tablespoons fresh lemon juice
* 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature
Crust:
* 1 1/4 cups all purpose flour
* 1/2 cup powdered sugar
* 1/4 cup hazelnuts
* 1/4 teaspoon salt
* 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
* 1 large egg yolk
== Directions ==
For orange filling:
# Sprinkle gelatin over 1 tablespoon water in small bowl. 
# Let stand 10 minutes to soften. Combine Sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. 
# Using fingertips, rub ingredients together until Sugar is moistened. 
# Add eggs; whisk until smooth. Whisk in both juices.
# Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); 
# Whisk constantly until mixture thickens and thermometer inserted into mixture registers 180 °F, about 5 minutes. Remove from heat. 
# Add gelatin mixture and stir until dissolved. 
# Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140 °F, about 10 minutes.
# With blender running, add room-temperature butter 2 pieces at a time and process until blended. 
# Continue blending 3 minutes longer.
# Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. 
# Cover and chill overnight.
# For crust:
# Butter 9-inch square tart pan with removable bottom. 
# Finely grind flour, Sugar, nuts, and salt in processor. 
# Add butter and cut in using on/off turns until mixture resembles coarse meal. 
# Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). 
# Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
# Preheat oven to 375 °F. Bake crust until golden brown, about 20 minutes. 
# Cool crust completely on rack. (Crust can be made 1 day ahead.
# Store airtight at room temperature.)
# Stir orange filling to loosen. 
# Spoon enough chilled orange filling into crust to fill completely. 
# Chill tart at least 1 hour and up to 4 hours. 
# Garnish with candied blood orange slices. 
# Drizzle oranges with some of syrup. Serve cold.
Category:Kuwaiti Recipes
Category:Kuwaiti Desserts
Category:Orange peel Recipes
Category:Lemon peel Recipes
Category:Gelatin Recipes
Category:Orange juice Recipes
Category:Blood orange Recipes
Category:Hazelnut Recipes
Category:Bread Recipes
Category:Citrus Desserts
Category:Recipes that need photos