1-Start by preparing the shortbread base. Grind 100 g of toasted hazelnuts into a fine meal using a food processor. Then, add 185 g all-purpose flour (or the gluten-free mix with xanthan gum), ½ tsp salt, ¾ tsp ground cardamom if you’re using it, 50 g caster sugar, and 120 g cubed cold vegan butter. Pulse until it looks like coarse sand, then slowly drizzle in about 45 ml of cold water until the dough clumps together without getting sticky.

2-Gently bring the dough together on a clean surface, form it into a disc, wrap it, and chill in the fridge for at least 1 hour. Once chilled, roll it out to about 3-4 mm thick, line your tart tin, trim the edges, and patch any cracks with scraps. Pop it back in the fridge to chill again, then blind bake it at 175°C (350°F) for 15 minutes with baking paper and beads, and another 5-7 minutes until lightly browned. Let it cool completely patience here pays off, I promise!

3-Now for the ganache filling: Melt 300 g of 70% dark vegan chocolate pieces with 120 ml vegan single cream over a double boiler, stirring constantly until smooth. Off the heat, stir in 60 ml hazelnut liqueur (or 120 ml plant milk if skipping the alcohol), 180 g smooth hazelnut butter, ¼ tsp salt, and maple syrup to taste. Mix just until combined, then let it cool until it’s thick but still pourable.

4-Assemble the tart by pouring the ganache into the cooled crust. Refrigerate for 4-8 hours until it’s firm. If you want to decorate, add baked pastry scraps or toasted hazelnuts before it sets it adds that wow factor without much effort.

5-Finally, slice with a warm knife for clean cuts and serve. If your tart doesn’t set quite right, don’t worry; a few extra hours in the fridge usually fixes it, and you’ll still have a tasty treat.