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1
In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts.
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2
In another medium bowl, using an electric mixer, beat the butter and sugar at high speed until light and fluffy, about 2 minutes.
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3
Beat in the egg, then beat in the vanilla and lemon and orange zests.
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4
Beat in the dry ingredients in 3 batches until almost incorporated.
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5
With a rubber spatula, stir the pastry until thoroughly combined.
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6
Divide the pastry in half, pat into 2 disks and wrap in plastic.
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7
Refrigerate one disk for 1 hour, until firm.
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8
Freeze the other disk for another use.
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9
Preheat the oven to 325.
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10
Roll out the chilled pastry between 2 sheets of heavy-duty plastic wrap to a 12-inch round.
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11
Chill until firm.
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12
Unwrap the pastry and press it into the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
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13
Refrigerate for about 15 minutes, until firm.
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14
Line the pastry with foil and fill the pan with pie weights or dried beans.
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15
Bake the pastry for about 45 minutes, until browned around the edges.
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16
Remove the foil and weights and bake the tart shell for about 25 minutes longer, until crisp on the bottom.
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17
Transfer to a rack and let cool.
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18
In a large, heavy saucepan, whisk the egg yolks and whole eggs with the sugar, lemon juice and lemon verbena leaves.
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19
Cook over moderate heat, whisking constantly, until hot and thickened, about 5 minutes.
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20
Remove from the heat and whisk in the butter, 1 tablespoon at a time, until blended.
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21
Add a pinch of salt.
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22
Strain the curd through a sieve set over a bowl.
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23
Pour the curd into the tart shell and smooth the surface.
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24
Refrigerate until firm, about 2 hours.
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25
In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil.
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26
Add the gooseberries and simmer over moderately high heat, stirring gently, until the berries are soft, about 5 minutes.
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27
Stir in the pepper and let cool to room temperature.
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28
Cut the tart into wedges.
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29
Spoon the cape gooseberry compote around the tart.
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30
Serve with whipped cream and lemon verbena.
