Method

• 1.
  To make the pastry, place half the hazelnuts in a food processor and whiz until finely chopped. Add flour and 55g sugar, and whiz to combine. Add butter and whiz until mixture resembles fine breadcrumbs. Add egg yolk and 1 tbs iced water, and pulse until mixture forms a ball. Shape into a disc, enclose in plastic wrap and chill for 1 hour or until firm.
• 2.
  Preheat oven to 200°C. Roll out pastry on a lightly floured work surface until a 3mm-thick round, then press into the base and sides of a 25cm round, loose-based, fluted tart pan. Chill for 20 minutes. Trim pastry, discarding excess, then line with baking paper and fill with pastry weights.
• 3.
  Place on a baking tray and bake for 12 minutes or until edges are light golden. Remove paper and weights, and return to oven for 8-10 minutes or until the pastry base is completely dry. Set aside to cool. Reduce oven to 160°C.
• 4.
  To make the cherry syrup, place lemon and orange zest, wine, vanilla pod and seeds, cherries, remaining 125g sugar and 1 cup (250ml) water in a saucepan over medium heat. Top with a damp piece of greaseproof paper that has been scrunched up then smoothed out. Bring to a gentle simmer and cook for 2-3 minutes or until cherries are tender. Using a slotted spoon, transfer cherries to a bowl and set aside to cool. Increase heat to high, bring cherry liquid to the boil and cook, swirling the pan occasionally, for 10 minutes or until reduced by two-thirds.

• 5.
  Meanwhile, for the chocolate filling, place chocolate in a heatproof bowl and set aside. Combine 1/3 cup (75g) sugar and 2 tbs water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add butter and stir until melted. Pour butter mixture over chocolate and stand for 5 minutes, then stir until melted and combined.
• 6.
  Place eggs and remaining 35g sugar in a stand mixer fitted with the whisk attachment and whisk for 5 minutes or until thick and pale. Add chocolate mixture and whisk to combine.
• 7.
  Spread jam over the pastry base and sprinkle with one-third of the poached cherries. Pour over chocolate filling and top with remaining poached cherries. Bake for 40 minutes or until set with a slight wobble in the centre. Set aside for 20 minutes to cool, brushing with cherry syrup every 5 minutes.
• 8.
  Toast remaining 30g hazelnuts in a frypan over medium heat for 2 minutes or until lightly browned, then roughly chop. Brush tart with remaining syrup, scatter with toasted nuts and serve with cream.