Chocolate tart with orange caramel and hazelnut

The first recipe from missed previous challenges that I tried was Rachael's chocolate and caramel tart under the title ''Life of pie''. Even though with the addition of a hazelnut mousse my variation seems to fall out of this category, I think it was a very complementing combination.

                               Crust
                               20gr                                                          cocoa powder, shifted
                               130gr                                                        flour
                               60gr                                                          butter
                               70gr                                                          powdered sugar
                               2                                                               egg yolks
                               as preferred                                              vanilla
                               2Tbs                                                          chopped orange confit
 
                               Orange caramel
                               170gr                                                         orange juice
                               48gr                                                           glucose
                               48gr                                                           sugar
                               48gr                                                           heavy cream
                               54gr                                                           white chocolate
                               54gr                                                           butter, room temperature
                               3,3gr                                                          sheet gelatin, softened in cold water
                               1/2tsp                                                        orange zest
 
                               Chocolate filling
                               2                                                                 large eggs
                              100ml                                                           whole milk
                              200ml                                                           heavy cream
                              200gr                                                            dark chocolate
 
                              Hazelnut nougat cream
                              6,87gr                                                           sheet gelatin, soaked in the liquor
                              40gr                                                              hazelnut liquor
                              400gr                                                            heavy cream, whipped to soft peaks
                              140gr                                                            pastry cream
                              95gr                                                              hazelnuts
                              35gr                                                              simple syrup
                              as proffered                                                  vanilla

For the caramel layer heat heavy cream with the orange juice and zest and meanwhile melt the glucose in a separate pan. Gradually dissolve the sugar and cook the mixture to caramel. Pour in the cream and continue stirring until the caramel is dissolved. Remove from heat, let slightly cool and dissolve in the softened gelatin. When the mixture is not too hot incorporate the butter and melt in the chocolate. Let cool and refrigerate until use. For the sablé crust cream butter with sugar until fluffy and slowly beat in the yolks with vanilla. With the mixer on low speed, add the flour and cocoa powder and mix only until incorporated. Then wrap well in plastic and chill until firm. Meanwhile prepare the pastry cream base for the mousse and while it is still hot stir and dissolve in the softened gelatin along with the liquor. Combine the hazelnuts with simple syrup in a blender, beat them to paste and also incorporate into the pastry cream mixture. Let it cool to room temperature, then fold in the whipped cream with a spatula and fill a 20cm-diameter ring sealed with with plastic wrap on the bottom. Chill in the freezer until set.

 
When ready, soften the chilled tart dough with a rolling pin and roll it out on a floured board to a thickness of 3-6mm. Fill with the dough sheet the bottom and sides of a 20cm-diameter and 4cm tall tart ring, force the confit pieces into the bottom dough and line with foil filled with dry beans or pie weights. Bake at 180C until set, around 9 minutes. Remove pie weights and foil and bake another 8 minutes, until dry. Prepare the chocolate filling by melting the chopped chocolate in heated cream and milk and after incorporating the eggs pour the mixture in the tart shell. Continue baking at 180C for 30 minutes, until the filling has set but is still wobbly in the center. Allow to completely cool to room temperature and cover the top with as much caramel as fitting. The caramel should have a viscid consistency when poured but if it has set, it can be broken by whisking and spread. Refrigerate the tart for a couple of hours and finish by placing the molded mousse layer on top and releasing the metal ring with a blowtorch. Finally decorate with tart crust leftovers, orange confit and optionally modeling chocolate.