Hazelnut-Gingersnap Crusted Ricotta Tarte With Candied Blood Oranges

• Tarte Crust and Candied Blood Oranges
• 5 Blood oranges
• 1 1/2 cups water
• 1/2 cup sugar
• 1/2 cup ground lightly roasted skinless hazelnuts
• 2 ounces good quality dark mint chocolate
• 2 cups ground hazelnuts (roast before finely chopped))
• 2 cups gingersnaps(processed to a crumb size)
• 6 tablespoons melted salted butter
• 4 teaspoons orange liquor-Grand Marnier
• Tarte Filling
• 2 pounds whole ricotta
• 1/2 cup white sugar
• 3 medium/large eggs
• 2 tablespoons anise or orange liquor or vanilla
• 1 tablespoon finely chopped blood orange zest

1. Candied blood orange segments byrnSlicing into 1/4" roundsrnBoil water with sugarrnPlace orange slices flat in one layerrnBoil for 5-10 minutes turning occasionallyrnReduce heat to medium -cook until liquid is low and syrupyrnRemove from pan onto parchment and let coolrnMelt chocolate in a double boilerrnGently roll segments in chocolate until outer rim is coatedrnRoll in mound of hazelnut until the chocolate rim is coatedrnSet aside until tarte is ready to be garnishedrnrnFor crust :rnMix chopped hazelnuts and gingersnaps in medium bowlrnAdd the liquor to the melted butter and blendrnAdd butter mixture to hazelnut/gingersnapsrnMix wellrnPlace the mixture into a 9" tarte pan and gently pressrnit down starting in the center of the pan and radiating outward..than take more and press into the sides of thernpan.rnBake in a 350 degree oven for 10 minutes or until lightlyrnbrowned.
2. Ricotta FillingrnMix ricotta with sugar and than mix in lightly beaten eggsrnAdd flavoring rnPlace into cooled tarte crustrnBake at 350 degree about 20-30 minutes until firm rnCool completely before arranging candied blood orangernsegments on top.

crust, oranges, water, sugar, ground lightly, chocolate, ground hazelnuts, butter, orange liquor, filling, ricotta, white sugar, eggs, anise, orange zest

Taken from food52.com/recipes/10341-hazelnut-gingersnap-crusted-ricotta-tarte-with-candied-blood-oranges (may not work)