Preparation

Sieve the flour over a mixing bowl and add pinch of salt.
Stir the sugar through the flour.
Cut the butter into small cubes and add to the sugar and flour; knead into a homogenous ball.
Cover the dough and leave in the refrigerator for 30 minutes.
Preheat the oven to 180˚C.
Spread the dough into a 20 cm diameter baking tin.
Place in the preheated oven and bake for 20 minutes until golden brown.
Melt the chocolate toffees in a bain-marie until this takes on a thick consistency; add at the last moment 2 tbsp of warm whipping cream.
Pour the mixture into the tart base.
Press the hazelnuts into the chocolate mixture while this is still warm, then let the tart cool.