For a truly decadent dessert, try your hand at this beautiful tart. Top with fresh raspberries and whipped cream for an even tastier treat.

Preparation

For the crust, combine flour, sugar, ground hazelnuts, and salt in a large mixing bowl. Cut in the butter until dough is the consistency of coarse crumbs. Combine egg yolk with water and pour into a well in the dry ingredients. Knead to combine. If dough is too crumbly, add ice water by the tablespoon until it holds together. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

Once chilled, roll dough out on a lightly floured surface into a 12-inch circle about ¼ inch thick. Carefully roll the dough onto the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Press the dough into the corners of the pan with your fingers, making sure it is even. Shave off excess dough from the top, then use extra dough to patch any holes or cracks. Refrigerate for 15 minutes.

Preheat oven to 350°F.

Place tart pan on a sheet pan. Line tart shell with foil, then add pie weights or dry beans. Bake 15–20 minutes, then remove foil and weights or beans. Using a pastry brush, lightly brush the crust with egg white. Return tart crust to oven and bake 8 minutes, or until light golden in color. Remove from oven and set aside.

Lower oven temperature to 325°F.

For the filling, bring cream and milk to a light simmer in a heavy saucepan over medium-low heat. Remove from heat, then add the chocolate, vanilla, and hazelnut liqueur, stirring until melted. Whisk in sugar and salt until incorporated. Beat eggs in a small bowl, then add slowly to milk mixture. Stir until fully incoporated, then pour into tart shell.   

Bake for 15–20 minutes, until filling is set and top is shining. If there are bubbles or cracks on top, it is overcooked—remove tart from oven immediately.

Let tart cool completely, then garnish with toasted hazelnuts, fresh raspberries, and a sprig of mint before serving.