Hazelnut tart

• 235 gr of flour
• 15 g of cocoa
• 150 g of cold butter
• 100 g of icing sugar
• 2 egg yolks
• ½ vanilla pod (or a sachet of vanilla)
• a pinch of salt
• double the doses if you also want to prepare the lattice (you will have some left over for some biscuits)

INGREDIENTS (for the filling)

• a jar of Rigoni di Asiago white Nocciolata
• 1/2 jar of dark chocolate spread or other

• Prepare the cocoa shortcrust pastry by sifting the flour and cocoa; add the butter in pieces, the icing sugar, the seeds of the vanilla bean, the salt and the egg yolks. Mix everything together by hand or with a planetary mixer. Form two loaves divided into 2/3 and 1/3 of shortcrust pastry. Wrap the shortcrust pastry in cling film and place in the refrigerator for at least an hour (if you place the shortcrust pastry dough slightly stretched out, half an hour will be enough).
• Roll out the larger pastry dough with a rolling pin and line the buttered and floured tart pan. Prick the bottom with the prongs of a fork, place a sheet of baking paper and on top the ceramic balls or dried legumes for blind baking.
• Bake at 170° for about 20 minutes. Remove from the oven, remove baking paper and balls.
• Soften the creams either in the microwave or using a small saucepan with water in a bain-marie (place the jar in the water).
• Spread a light layer of dark cream on the bottom of the tart and pour the entire contents of the jar of light cream on top.
• Roll out the smaller pastry dough and create the lattice. I used the Tescoma tart lattice mold. If you don't have one, create the diamonds using a wheel and cross them on the surface of the tart.
• The tart lattice, on the other hand, will be very easy to place, especially after leaving it in the freezer for 10 minutes.
• Remove the excess pastry and if you want you can decorate the surface with the scraps using acorn and leaf cookie cutters.
• Bake for 10/15 minutes (depending on the power of your oven) at 170°. Do not cook more than necessary, the cream must remain slightly moist and soft.
• Remove from the oven and let cool on a rack.