Chocolate Ricotta Tart

Filling: Toast hazelnuts on rimmed baking sheet in 350°F (180°C) oven until fragrant, about 8 minutes. Place in clean towel; rub briskly to remove as much of the skins as possible. Let cool; chop coarsely. In bowl, beat egg yolks with sugar until pale and thickened, Add ricotta; beat until smooth. Stir in hazelnuts, chocolate, orange rind and vanilla. Scrape into tart shell and smooth top.

On lightly floured surface, roll out reserved pastry. Using fluted pastry wheel or knife, cut into 3/4 -inch (2 cm) wide strips, rerolling scraps. Brush pastry rim with water. Weave strips over filling, 1/2 -inch (1 cm) apart, to make lattice top, pressing ends firmly to rim. Trim pastry at rim. Whisk remaining egg yolk with 1 tbsp (15 mL) water. Brush over lattice.

Bake in bottom third of 425°F (220°) oven for 15 minutes. Reduce heat to 350°F (180°); bake until filling is firm, about 30 minutes. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 8 hours. Let stand at room temperature for 30 minutes before serving.)