This was my second tart from the Flour cookbook and can be found on page 224. Having learned from the previous tart, I was able to improvise better for not having a tart ring and the dough came out better. Since I used natural, not blanched hazelnuts, they looked darker after roasting, but were not burnt. The package said both hazelnuts and filbert, another name for them. The filling is almost like a very thick ganache. After the tart had set, the filling was thick, but not hard. It tasted like a more chocolaty version of Nutella.