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1
Preheat oven to 400F (200C).
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2
For the crust:
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3
Coat a 9-inch tart pan with cooking spray.
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4
Combine whole wheat pastry flour, allpurpose flour, hazelnuts, sugar and salt in a food processor; process until the nuts are finely ground.
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5
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
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6
Add oil and ice water and pulse just until incorporated.
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7
Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
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8
Bake the crust until set and the edges are beginning to brown, 15 to 18 minutes.
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9
Let cool on a wire rack.
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10
For the filling:
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11
Sprinkle unflavored gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
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12
Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
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13
Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined.
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14
Gradually whisk in 1/2 cup of the hot milk.
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15
Whisk the egg yolk mixture into the pan with the remaining hot milk.
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16
Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 5 minute.
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17
Remove from the heat; whisk in chocolate until completely melted.
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18
Whisk in the softened gelatin until smooth.
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19
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy.
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20
Increase speed to high and beat until soft peaks form.
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21
Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes.
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22
Gently fold the chocolate custard into the egg whites until blended.
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23
Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, at least 4 hours or overnight.
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24
Serve.
