Ingredients

• For the Pastry
• 2 cups of all purpose flour
• 1/2 cup of butter (cold and cubed)
• 3/4 cups of powdered sugar
• 1 beaten egg
• The zest of an orange
• Baking beads, dried beans/lentils, or rice to weigh down crust
• For the Filling
• 370 grams of good 60% cacao chocolate (I used semi-sweet baking chocolate, but use whatever you like)
• 6 Tbsp of butter
• 2 cups of heavy cream
• 4 Tbsp of honey
• 8 sprigs of mint
• Walnuts to top the tart when finished

1. Let's start off with the crust. In a large mixing bowl dump in the flour with the cold and already cubed butter. With clean hands you're going to ground that mixture up until it resembles sand. Make sure there are no lumps! TIP: If you shake up the bowl some of the larger lumps may come to the top of the mixture.
2. Now add the powder sugar, orange zest, and beaten egg to the mixture. Using a spatula or spoon mix the mixture until it begins to come together. At a certain point you'll have to start using your hands to form the dough. Make sure that you're hands aren't too warm and be careful to not overwork the dough. All you're doing is forming it into a ball to rest. Once finished, wrap in plastic wrap and put it in a refrigerator for at least an hour.
3. After an hour let the dough come up to room temperature for about 45 minutes to an hour. You could start rolling it out right away, but the dough will tear a lot while you roll it, making it much harder to work with. However, if it does rip while you're working with it just rip some stray pieces off and roll them into wherever you think they should go.
4. Once the dough comes up to room temperature lightly dust a clean work surface with flour, place the dough on that, lightly dust the top of the dough with flour, and prepare to start rolling out the dough (if you don't have a rolling pin use a wine bottle or something). Roll the dough out enough to have some overlap over the pan that you're using, like a half inch to an inch, because once you blind bake it it'll shrink some.
5. To move your dough after rolling it out, I find to much easier to carefully wrap the dough around what I'm using to roll it, and then unroll it over the pan. Once the dough is in the pan use parchment paper or aluminum foil (aluminum is better because it helps cook the top of the crust) and lightly press it into the pan. Then place whatever you decide to use to weigh down your crust so it doesn't rise while you bake it. Chill the dough again for 15 minutes, and then let it sit to warm up for another 5 minutes.
6. While the dough is chilling get a large clean mixing bowl add your chocolate that has been broken up into small pieces, butter that has been cubed, and honey.
7. Once your dough is finished chilling and coming back to room temperature bake in a preheated 350°F oven for 15 minutes and let it cool for 5 minutes.
8. While the crust is baking you can start preparing the cream. In a sauce pan dump in the heavy cream with all of the mint leaves, no stems. Heat up the cream until it's just about to start boiling, and then bring down to low heat to simmer for 30 minutes. Keep an eye on it and make sure it's not getting too hot. Occasionally mix it up a bit to get everything moving around. If your mint cream finishes steeping before you're ready to use it just keep it on the heat so it stays warm. You'll need it to melt the chocolate.
9. Once the cream is finished remove the mint and pour the warm cream over all the chocolate. Stir the mixture until all the chocolate is melted. When you're finished pour the mixture into your cooled crust with the weights removed. Let it chill again until the chocolate has solidified.
10. When the tart is done chilling top it with whatever you want. I went with walnuts and some of the extra crust that I broke off