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1
Make the pastry.
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2
In a clean mixing bowl, combine the flour, sugar, salt, and butter.
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3
Mix until the ingredients are combined and the mixture is crumbly.
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4
In a separate clean mixing bowl, combine the egg, egg yolk, vanilla extract, and lemon zest, and lightly beat with a fork.
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5
Add the egg mixture to the flour mixture and beat with a mixer on low speed for about 2 minutes, until a dough forms.
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6
Turn the dough out onto a lightly floured work surface.
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7
Dust your hands with flour and knead the dough for about 1 minute, until it is smooth.
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8
Wrap the dough in plastic wrap and chill for at least 1 hour (or up to 4 days).
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9
If you chill the dough for longer than 1 hour, let it warm slightly before rolling it out.
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10
Grease a tart dish.
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11
Roll the dough out on a lightly floured surface to a thickness of 14 inch (5 cm) and place it in the prepared dish.
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12
Trim the excess dough off the edges.
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13
Preheat the oven to 400F (200C).
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14
Make the filling.
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15
In a saucepan, combine the flour, cocoa, and sugar and stir until thoroughly mixed.
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16
In a separate saucepan, warm the milk over medium heat, but do not let it boil.
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17
Remove the milk from the heat and slowly add it to the flour mixture, whisking to break up any lumps.
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18
Bring the milk-flour mixture to a boil over medium heat, stirring constantly, until the mixture forms a custard-like consistency.
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19
Remove the filling from the heat and transfer it to a clean mixing bowl.
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20
Add the orange zest and let it cool.
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21
Spread the cool chocolate filling into the tart shell.
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22
Bake for 30 minutes.
