Materials
For the dough

•          250g fresh butter
•          125g powdered sugar
•          1 box sweet salt
•          2 eggs
•          1 pinch of vanilla
•          zest of 1 orange
•          ½ kg soft flour
•          3g baking powder

For filling

•          300g Orange jam
•          1 shotgun Grand Marnier
•          6 thin slices of orange
•          2 boxes. sugar soup

For the chocolate sauce

•      300g chocolate chip cookie chopped
•      1 cognac shot
•      1 cup full milk

Procedure

Prepare the tart: place the butter, sugar and salt in the mixer and beat until the mixture is fluffy. At first you work the materials at low speed and then at high speed. Add the eggs and continue to beat until incorporated into the mixture.

Transfer to low speed, slowly pouring flour, baking powder, vanilla and zest. Then pour the mixture into a bowl and work by hand for 1-2 minutes. Make the dough a ball, wrap it in a film and put it in the fridge to rest.

Preheat the oven to 180 ° C. Butter a tart form well. Roll out the dough on a thick sheet and place it inside to cover the bottom and sides of the tartar.

In a bowl, mix the jam with the Grand Marnier, pour it into the tart and slice it with a knife. You take the slices of orange, put them over the jam to cover and then sprinkle with the sugar.

Cover the tart with foil and bake in the oven for about 30-45 minutes. For the last 5 minutes remove the foil and allow the tart to turn slightly brown. Take it out and let it cool.

Prepare the chocolate sauce: in a saucepan heat the milk and brandy at the same time. Pour the finely chopped cucumber into the warm milk mixture and stir gently after removing the pan from the heat. Once the chocolate has melted, transfer it to a bowl and serve with the tart.