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1
First, make the tart crust.
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2
Put the cake flour in a bowl, and add the butter, which should be cut into 1 cm cubes.
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3
Use something like a dough cutter to mix the two together while chopping up the butter finely.
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4
Make a depression in the center and add the sugar, salt and egg white.
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5
Use a spatula or your hands to mix it all together and gather the dough into a ball.
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6
Wrap the dough in plastic wrap, and let it rest in the fridge for at least 30 minutes.
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7
Now, make the filling.
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8
Let the butter and egg warm to room temperature.
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9
Bake the hazelnuts in a preheated 160C oven for 10 minutes, then peel them.
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10
Powder 40 g of the hazelnuts in a food processor or mill, and chop the rest of the nuts in half.
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11
Put the butter and sugar in a bowl and mix well.
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12
Add the egg, rum, powdered hazelnuts and chocolate chips in that order, mixing each ingredient in well as they are added.
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13
Preheat the oven to 180C.
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14
Flatten the dough from Step 3 to a 4-5 mm thickness, then line the tart pan with it.
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15
Cut off any excess dough.
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16
Pour the filling from Step 7 into the crust and gently level the surface.
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17
Evenly space the halved hazelnuts on the surface of the tart and bake it for about 35 minutes at 180C.
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18
It's finished baking.
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19
Once it has cooled, remove the tart from the pan.
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20
Slice the tart and serve it up on plates.
