For the dough:
11 oz 00 flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
1 tsp baking powder
For the cream:
2 oranges, zest and juice
5 oz sugar
3 oz butter
3 tbsp confectioner's sugar
2 tbsp hazelnuts, chopped
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the orange cream.
Melt the butter. In a bowl arrange eggs, orange zest and sugar and mix. Add the melted, cold butter to the mix together with orange juice. Mix well to combine.
Take the dough out of the fridge and roll it over a flour-dusted table, thick about 1/4".
Put dough disk in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.
Sprinkle the chopped hazelnuts, cover with the orange cream and dust with confectioner's sugar.
Cook in the center rack of the oven for 25-30 minutes.
If there is some dough left you can either freeze it, in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.