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1
To make the pastry crust, sift the flour, cocoa powder and salt, and add half of the butter. Add the powdered sugar, then the egg and knead to make a smooth dough. Wrap the dough in plastic wrap and chill for about 30 mins. Meanwhile, thaw the cherries in a sieve over a bowl, retaining the liquid.
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2
Remove the dough from the refrigerator and roll it out on a floured surface to a 10 inch diameter. Place the crust in a 9 inch springform tart pan, pressing any excess dough into the edges. Refrigerate for 30 mins.
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3
Preheat the oven to 400u00b0F. In a dry frying pan lightly toast the hazelnuts, then remove from the pan and allow to cool. Line the chilled pastry crust with parchment, and fill it with beans or pie weights. Bake for 10 mins. Remove from the oven, lift the paper and weights out of the crust and bake for a further 8-10 mins. Remove from the oven and allow to cool.
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4
In a pan, melt the remaining butter with the corn syrup and 1 1/3 cups of the cream and cook over a medium heat for about 20 mins, stirring all the time. Pour the mixture into the tart case and sprinkle the chopped hazelnuts evenly over the top. Return the tart to the refrigerator for 30 mins.
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5
Place the chocolate in a double boiler with the rest of the cream. When the chocolate has melted and is thoroughly mixed in with the cream, pour the chocolate cream into the tart. Chill for 2 hours.
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6
Meanwhile, take the reserved cherry juice and add water until the liquid measures 1/2 cup. Mix the cornstarch with a little water to make a paste. Heat the juice in a pan with a teaspoon of sugar, then add the cornstarch, stirring briskly. Bring to a simmer for about a minute, then add the cherries. Allow the cherry compote to cool until it is just warm.
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7
Just before serving, remove the tart from the pan and spread the cherry compote in the middle. Dust with a little cocoa powder and decorate with chocolate shavings.
