Chocolate and Hazelnut Tart: Filling

• 110 g hazelnuts
• 110 g light brown muscovado sugar
• 2 tsp</

Roast the hazelnuts until the skins start to flake and the nuts are a light golden brown. Rub off the skins in a tea towel. Put them in a food-processor bowl with the sugar, 1 tsp of the vanilla and 1 whole egg. Run the motor for 1 minute. Scrape out the mixture into the pastry shell, level it, and bake again (at the same temperature) for about 12 minutes, until the mixture is firmish.