This tart just may be the perfect antidote for a dreary winter’s day. You start with a hazelnut cookie crust strewn with grapefruit zest, followed by a thin layer of bittersweet chocolate, rounds of ruby-red grapefruit perched atop a billowy hazelnut cream, and a light glaze of citrus marmalade over it all. Any citrus would work here, but the sour notes of the grapefruit pair perfectly with the dark chocolate and sweet hazelnut filling. <br /> <br />A few notes about simple techniques that make a big difference here: to make the hazelnut meal for the tart crust and the cream filling, freeze your toasted hazelnuts for at least 15 minutes, then combine them with the powdered sugar to produce a finely ground hazelnut meal. Also, dry the grapefruit segments between layers of paper towels for an hour or so prior to assembling the tart, to prevent the release of excess juice during baking. <br /> <br />Almonds are a good substitute for hazelnuts in the tart crust. And while the flavor of toasted nuts is hard to beat, your tart won't suffer if you skip this step because you're short on time. <br /> <br />

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