Ingredients:

For the dough:

• 200 g flour
• 100 g ground hazelnuts
• 100 g cold butter, cut into small pieces
• 50 g sugar
• 1 egg
• A pinch of salt

For the filling:

• 300 ml cream
• 200 ml milk
• 4 egg yolks
• 100 g sugar
• 1 vanilla pod
• 250 g fresh blackberries

For decoration:

• Some fresh blackberries
• Icing sugar for dusting

Directions:

1. Prepare the dough: In a large bowl, mix the flour, ground hazelnuts, sugar and a pinch of salt. Add the cold butter and knead until crumbly. Then add the egg and continue kneading until the dough is smooth. Form the dough into a ball, wrap it in cling film and leave to rest in the fridge for at least 30 minutes.
2. Preheat the oven: Preheat the oven to 180°C (top and bottom heat).
3. Roll out the dough: Take the dough out of the fridge and roll it out thinly on a floured work surface. Place the dough in a greased tart pan (approx. 26 cm diameter) and press it evenly into the base and around the edges. Prick the base of the dough several times with a fork to prevent it from rising during baking.
4. Blind bake the dough: Place a piece of baking paper over the dough and fill the tart tin with baking beans or dry pulses. Bake the dough base in the preheated oven for about 15 minutes until lightly golden brown.
5. Prepare the filling: In a saucepan, slowly heat the cream, milk and vanilla pod pulp until it almost starts to boil. In a separate bowl, whisk the egg yolks with the sugar. Slowly pour the hot cream and milk mixture into the egg yolks, stirring constantly to prevent the eggs from curdling. Return the mixture to the saucepan and leave to thicken over a low heat, stirring constantly. Remove the vanilla cream from the heat and allow to cool slightly.
6. Assemble the tart: Pour the vanilla cream evenly over the pre-baked base. Distribute the fresh blackberries evenly over the vanilla cream.
7. Continue baking: Place the tart back in the oven and bake for another 20-25 minutes, until the vanilla cream has set and the blackberries are slightly dented.
8. Allow to cool: Remove the tart from the oven and allow it to cool completely on a wire rack.
9. Decorate and serve: Before serving, garnish the tart with fresh blackberries and dust with icing sugar. Cut the tart into pieces and serve on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy this delicious blackberry-vanilla-hazelnut tart as the perfect ending to a festive dinner or as a special dessert for special occasions. Enjoy your meal!