To make the frolla frolla: Mix the flour, caster sugar and zest together. Make a well in the centre of the mix and combine the egg, egg yolk and butter – which you would have cut in tiny squares. Knead lightly so as to prevent the butter from melting. Allow the dough to rest for 1 to 12 hours before rolling it out and placing it gently onto a buttered pie dish. Do not trim the edges as you will need to make a border.
To make the candied peel: Cut the orange and tangerine peel into squares. Boil in a pan until soft. Add demerara sugar and cinnamon and allow to reduce until it reaches the desired consistency.
Preheat the oven to 160 C / Gas 2 1/2.
To make the filling: Chop the almonds and 150g chocolate finely and combine the candied peel, sugar, cocoa, marmalade and eggs. Fill up your pie dish and overturn the untrimmed edges so as to make a border.
Bake in the preheated oven until the crust looks nice and golden. Finish by pouring over the remaining 75g chocolate, which you would have melted in a bain-marie.
Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries or a little baby Jesus at Christmas.