cream together butter, icing sugar and ground almonds. Add the egg yolk and mix.

flour and salt, and mix together until a crumbly dough forms, then add enough milk to bring the dough together. Next press the dough together into a disk, wrap with cling film and chill for 2 hours.

a 23cm (9”) loose-bottomed tart tin. On a lightly floured surface, roll out the dough into a large circle about 30cm (12-inches) in diameter. Transfer rolled dough to prepared tart tin and gently press it into the tin, and chill for 1 hour before trimming any excess dough.

oven to 180°C (350°F). Blind bake the tart case by placing on a baking tray, lining with a sheet of baking parchment, and filling with baking beans. First bake for 30 minutes, then remove baking beans and bake for another 10 minutes, or until edges are golden brown and pastry case looks dry. NOTE: While tart is baking, watch to see if the pastry has puffed or bubbled up in the centre. If it has, immediately prick with a toothpick and press down carefully.

baked pastry case cool completely, then remove from the tin and slide carefully onto a serving plate.

prepare the ganache filling. Heat whipping cream in a small saucepan over medium-high heat until just steaming. Place chopped Lindt Excellence Roasted Hazelnut chocolate in a large heatproof bowl and pour over the hot cream. Let the mixture stand for 1 minute, then stir to melt the chocolate and form a fluid ganache. 

thicken for 10 to 15 minutes, stirring every so often, then pour into baked and cooled tart shell. Allow to set for at least 2 hours in the refrigerator then, for the finishing touch, serve topped with whole or chopped roasted hazelnuts.