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1
Preheat oven to 400 degrees F.
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2
Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside.
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3
Place hazelnuts on a baking sheet and toast for 5 minutes.
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4
Remove from oven and cool.
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5
Place cooled nuts in food processor.
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6
Add 2 tablespoons of the flour and pulse until finely ground.
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7
Place the ground nuts, remaining flour, and salt into a large bowl and combine.
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8
Combine the confectioners' sugar, brown sugar, and egg yolks.
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9
Using a wooden spoon combine the sugars and yolks until sugars dissolve.
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10
Add the softened butter and begin to add the flour and nut mixture.
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11
When it is well combined, form a ball and knead the dough.
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12
Flatten the dough into a disk and wrap it in waxed paper.
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13
Refrigerate for 1 hour.
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14
Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper.
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15
Turn the dough out into the tart shell and press gently to line the sides.
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16
Trim the excess from the edge.
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17
Freeze the tart shell for 10 minutes.
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18
Line the inside of the tart shell with aluminum foil.
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19
Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet.
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20
Bake for 15 minutes.
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21
Remove the tart shell from the oven.
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22
Cool on a rack leaving beans inside.
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23
When cool, remove the foil and beans.
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24
Reduce temperature to 325 degrees F.
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25
Place milk in a saucepan.
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26
Boil and steep the mint and milk for 10 minutes stirring constantly.
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27
Drain and discard the fresh mint.
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28
Pour hot milk over chopped chocolate.
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29
Let stand for 20 seconds, and then whisk gently.
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30
Whisk in the vanilla extract.
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31
In a large bowl, whisk eggs, yolks, and sugar until blended.
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32
Slowly whisk in the chocolate mixture.
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33
Using a fine mesh sieve, strain the filling into the cooled pie shell.
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34
Bake for 20 minutes or until set.
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35
Remove the tart from the oven and cool on a rack.
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36
When cool, place in refrigerator until ready to serve.
