Grate the zest from the citrus fruit. For the dough, mix all the dry ingredients with the citrus zest. Then rub the cubes of butter into the mixture with your fingertips until you have a crumbly consistency.
Whisk the eggs in a bowl and add to the dough mixture. Knead the dough on a well-floured surface until it has an even consistency and can be formed into a ball. If the dough is too dry, add a teaspoon of water.
Now cut the dough into two almost equal halves, with one half being slightly larger as it is intended for the base. Roll out the halves until they are approx. 3 cm thick. Then wrap in cling film and refrigerate for at least an hour.
For the filling, roughly chop the nuts and finely dice the candied orange. Mix both in a bowl with the chocolate cream and spices to form a homogeneous mixture.
After the dough has rested, preheat the oven to 180°C.
Once the dough is well chilled, roll out the smaller piece of dough on a lightly floured surface to approximately the size of the baking tin. Then use the baking tin to cut out a lid. Use a template to cut out a star from the center and carefully place the lid on a sheet of baking paper
Now roll out the larger piece on a clean and lightly floured surface so that it fits into the tart tin. Press the dough well into the tin. Trim the edges cleanly and prick lots of small holes in the base with a fork.
Spread the chocolate filling over the base and smooth it out.
Then position the lid on the base and join the two pieces well. If it doesn't stick well, lightly moisten the edges with water.
Bake the tart for 35-40 minutes in a preheated fan oven at 180° C.