Chocolate tart with blueberries and hazelnuts

Rinse the blueberries under water and let them drain in a colander. Chop the hazelnuts in a tea towel or a freezer bag with a rolling pin.

Prepare the dough. Open the vanilla bean in half and scrape the seeds from half of the pod. Set aside. Cream the butter. Add the sifted powdered sugar with the cocoa, then the salt, the vanilla, and the egg. Incorporate the flour in three additions. Form a ball, wrap it, and refrigerate for 1 hour. Preheat the oven to 200°C (400°F).

Roll out the chocolate dough and place it in a tart dish lined with baking paper. Place a sheet of baking paper inside and fill it with dry beans or ceramic beads. Bake for 15 minutes. Remove the weights and paper, and bake for an additional 5 minutes. Unmold onto a rack and let cool.

Chop the chocolate. Bring the cream to a boil and pour it over the chocolate in three parts, stirring carefully. Incorporate the butter and the liqueur. Spread three-quarters of the blueberries and hazelnuts on the bottom of the tart. Cover with the still warm chocolate cream. Let cool and then refrigerate.

To finish, at the moment of serving, sprinkle with cocoa and decorate with the remaining blueberries and hazelnuts.