in a bowl, combine flour, powdered sugar, cocoa powder and salt.

Cut in butter with pastry blender until mixture resembles coarse meal.

Add vanilla as well as water and mix together with hands until dough comes together, adding more water if necessary to form a cohesive dough ball.

Press the crust into a 8 inch tart pan with removable bottom, into the bottom, and up the sides of the pan, and place in the freezer.

Freeze 30 minutes.

Meanwhile, heat oven to 375 and place the rack in the center of the oven.

in a medium bowl, with a hand mixer, cream the sugar and butter.

Beat in the egg, orange zest, orange extract and vanilla extract until smooth. Add the almond meal, cocoa powder and flour and beat until it forms a smooth paste.

Transfer to a small bowl, cover and refrigerate

scatter chocolate chunks on the bottom of the crust, then spread frangipane over the top.

Decoratively arrange kumquat slices on top of the tart.

Sprinkle with about 2 tablespoons of sugar and bake the tart for 40-45 minutes or until the top is lightly brown, and frangipane is cooked through. Cool completely on wire rack before serving.