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1
Sift the flour, cornstarch, salt and sugar.
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2
Add ground hazelnuts.
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3
Add the butter cut into small pieces and knead with your hands.
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4
Add the egg (beaten in a small bowl).
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5
Form a ball with all these ingredients, wrap the dough in plastic and refrigerate for at least for 1 hour, preferably overnight.
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6
Remove the dough from the refrigerator 10 minutes before working on it.
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7
Roll out the dough on a lightly floured surface, line a tart dish or tartlett tins.
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8
Prick the bottom with a fork.
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9
Let the pie crust rest in the fridge for at least 1 hour.
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10
Preheat oven to 170 degrees Celsius.
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11
Remove the pie crust from the refrigerator and place a sheet of parchment paper and dried beans or pie weights.
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12
Blind bake for twenty minutes, or until golden.
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13
3 minutes before the baking's end, remove the paper and weights.
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14
Let the pie crust cool before using it.
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15
Grind the nuts putting them in a closed freezer bag and mashing them with a rolling pin on your worktop.
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16
Toast the nuts in a pan for 3-4 minutes, watching closely not to burn them.
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17
In a saucepan, pour the sugar and heat to obtein a golden caramel (not too dark).
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18
Remove from heat, and add nuts. Stir with a wooden spoon.
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19
Add the whipping cream and stir for 3-4 minutes over low heat until fully incorporated.
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20
Pour the mixture over the pastry shell, the caramel will thicken as it cools.
