Orange Nougat Pie

For the dough: Combine egg, butter and salt. Knead in sugar and flour. Shape dough into a ball and flatten slightly. Wrap in plastic and chill for 30 minutes.

For the garnish: Peel orange and separate segments, removing the white skins. Place in a colander and drain well.

Grease a tart tin with butter and dust with flour. Press dough into the pan, cover with parchment paper and add beans. 

Blind bake in an oven preheated to 180°C (approximately 350°F) for 10 minutes, then remove and discard parchment and beans. Remove from pan and let cool on wire rack.

For the filling: Chop chocolate and melt over a double boiler, stirring occasionally. 

Combine 4 tablespoons milk and pudding mix. Boil remaining milk and sugar. Stir in pudding mix and bring to a boil. Remove from heat and stir in melted chocolate and coarsely chopped nougat. Allow to cool slightly, then stir in butter.

Pour filling into the dough and top with drained orange segments. Chill for at least 3 hours.