Hazelnut Torte

Directions

1. 1
   Position a rack in the lower third of the oven and preheat the oven to 400 F.
2. 2
   Whisk together the eggs, egg yolks, sugar, agave syrup, butter, and salt.
3. 3
   Sprinkle the hazelnuts and chocolate over the prepared pie crust.
4. 4
   Pour the egg mixture over the hazelnuts and chocolate, stirring gently to combine.
5. 5
   Bake for 10 minutes.
6. 6
   Reduce the oven temperature to 350 F. and continue to bake for 45 minutes, or until the filling is puffed up on the edges, feels solid in the center when touched, and the crust is golden brown.
7. 7
   Let the torte cool completely without cutting before serving.
8. 8
   (Cooling the pie allows the center filling to set.)
9. 9
   Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing.
10. 10
    Add the egg yolk, orange zest, and vanilla, and mix on medium speed until blended.
11. 11
    Scrape the bowl and add the flour and salt, mixing on low speed until fully incorporated.
12. 12
    When the dough resembles a stiff sugar dough, scrape it out onto a sheet of plastic wrap.
13. 13
    Form the dough into a disk and refrigerate for at least 1 hour.
14. 14
    To roll out the dough, unwrap it and use the plastic wrap as the bottom surface.
15. 15
    Place another large sheet of plastic on top of the dough.
16. 16
    Roll the dough from the center into a 12-inch circle, flipping it (including the plastic) once or twice while rolling.
17. 17
    With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
18. 18
    When finished, lift the top piece of plastic off the dough.
19. 19
    Invert the dough, holding it from the underside with the remaining plastic, into a 9-inch pie pan.
20. 20
    Gently press the dough to mold it to the shape of the pan.
21. 21
    Peel the plastic wrap off the dough.
22. 22
    Trim the edges, leaving 1/2 inch of dough overhanging.
23. 23
    Fold the overhang under and crimp the edges to form a decorative rim.
24. 24
    Chill until ready to use, up to 2 days.
25. 25
    The torte can be made 1 day ahead, and the crust can be refrigerated for up to 2 days.