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1
Make the pastry Place the hazelnuts in a food processor, add 1 tablespoon of the sugar and process until fine.
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2
Scrape the nuts into the bowl of a standing mixer fitted with the paddle.
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3
Add the flour, salt and the remaining 3 tablespoons of sugar and mix until combined.
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4
Add the butter and mix at low speed until incorporated.
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5
Add the egg and vanilla and mix until a soft dough forms.
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6
Scrape the pastry onto a sheet of plastic wrap and flatten into a disk.
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7
Wrap and refrigerate for 1 hour.
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8
Make the pastry Preheat the oven to 350 and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray.
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9
Roll out the pastry between 2 sheets of wax paper to a 12-inch round.
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10
Ease the pastry into the tart pan, pressing it into the corners and patching any tears.
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11
Roll the rolling pin over the tart pan to cut off any excess pastry.
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12
Refrigerate the tart shell for 10 minutes.
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13
Make the pastry Line the pastry with parchment paper and fill it with pie weights or dried beans.
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14
Bake in the center of the oven for 20 minutes.
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15
Carefully remove the parchment and weights and bake the shell for about 15 minutes longer, until golden brown.
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16
Let cool completely.
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17
Make the filling Put the chocolate in a heatproof bowl.
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18
In a small saucepan, bring the cream just to a simmer.
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19
Pour the hot cream over the chocolate and let stand for 5 minutes; whisk until smooth.
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20
Pour the chocolate cream into the tart shell and scatter the hazelnuts on top.
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21
Refrigerate until firm, about 1 hour and 30 minutes.
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22
Remove the tart ring, cut the tart into wedges and serve.
