Recipe for Chocolate and Hazelnut Vegetable Tart

Start by making the dough. Preheat your oven to 170°C. Mix all the dry ingredients together: the flours, almond powder, starch, psyllium, and salt. Add water and hazelnut puree. Rub with your fingertips to form a ball. Add water tablespoon by tablespoon as needed. Roll out the dough on parchment paper and line your mold or circle. Bake blind by covering with parchment paper and dried beans for about 25 minutes. The dough should start to brown.

Prepare the ganache. In a bowl, break the chocolate into small pieces. Heat the cream in a saucepan. If you choose to add agar-agar, do so now by incorporating it into the cream, letting it boil for one minute, no more. Pour the hot cream over the chocolate. Let it melt and mix well to ensure all the chocolate is melted. Set aside.

Prepare the hazelnut base. Mix the sugar and the hazelnut paste well. Take the crust out of the oven and spread the sweet hazelnut paste on it. Let it cool slightly and add the chopped hazelnuts and caramel pieces (if it's too hot, it will melt the caramel). Once the ganache is lukewarm, pour it over the tart base. Smooth it out and let it cool at room temperature before refrigerating.

To finish, carefully unmold and decorate to your liking.