Make the Crust

• In a mixing bowl combine the flour, sugar and pinch of salt.
• Add the butter and cut in with a pastry blender or using your fingers mix butter until the mixture resembles sand with pea sized chunks.
• Add just enough ice water to bring the dough together.
• Form the dough into a disc, wrap and refrigerate for at least 15 minutes and for up to two days.
• Preheat oven to 350
• Roll the dough large enough to fit a tart pan. Trim to fit. Cover with parchment and fill with pie weights/beans/rice.
• Bake the tart shell for 20 minutes
• Remove the parchment and pie weights/beans/rice, poke the bottom of the tart with a fork and return to the oven for 15 – 20 minutes until it is golden brown. Remove from the oven, but keep the oven on.
• White the shell is baking make the filling: combine the half and half and vanilla in a small saucepan and bring to a simmer.
• Put the chopped chocolate in a bowl. Pour the half and half mixture over top and let sit for a minute or two. Whisk to blend the chocolate and dairy.
• In a second bowl combine the sugar, egg and Grand Marnier if using and whisk to combine.
• Whisk this mixture into the chocolate and then add the butter, whisking until dissolved.
• When the butter has melted, stir and add the zest from one orange.
• Pour the mixture into the baked pie shell and bake for 20 minutes.
• Allow the tart to cool to room temperature, then refrigerate.
• Serve cold or at room temperature. Decorate with the remaining orange zest and sprinkle with sea salt, gold foil stars and other decor if desired