Soft Hazelnut and Chocolate Tart

I can't imagine a better combination, hazelnuts and chocolate cream in a crunchy shortbread 

Ingredients:                                                   See also:Shortcrust Pasta

For the shortbread:

• Flour type 00 350g
• Butter 175g
• 2 Whole eggs
• Sugar 140g
• Water 2/3 spoons (if necessary) 
• Seeds of a vanilla berry (or a few drops of vanilla extract) 
• Zests of 1 lemon or 1 orange (optional)
• For filling:
• Hazelnuts 120g
• Butter 100g
• Egg 1
• Sugar 120g
• Flour 00 50g
• Vanilla extract qb
• Dark chocolate 100g
• Cream 20ml

Procedure:

Cut 175g of butter into cubes at room temperature and work it with 140g of sugar. Combine the eggs with the vanilla berry seeds and, if we want to give a citrus scent, the zest of a lemon. Finally, add 350g of well sifted flour. Knead until a compact dough is obtained, if necessary, bathe with 2 tablespoons of water to compact the dough. Let the shortcrust pastry rest, at least one hour, wrapped in transparent film or in an airtight container in the fridge.
After the resting time, on a pastry board or on a clean and lightly floured surface, we roll out and shape the shortbread with a rolling pin and place it in a buttered and floured cake pan, leave it in the fridge until it is filled with the filling.

For the hazelnut paste:

Trim the 120g hazelnuts in the mixer with 120g of sugar and an egg, 50g of flour, vanilla extract a few drops and tripe until a soft dough is obtained.
In a bain-marie pot melt 100g of dark chocolate together with 20ml of cream.
Now in our shortcrust pastry mould we make a layer of chocolate and fill the rest with the hazelnut paste trying to level it well.
We bake in the oven at 180° for 35 minutes in ventilated mode, after the time we check the baking with a spit in the middle of the cake, it must come out dry.