Steps to make the hazelnut shortbread base

1. Keep butter outside to come to room temperature, an hour prior to baking
2. Pre heat oven to 180C for 20 minutes
3. Take 250 grams unsalted cooking butter and add 100 grams of soft brown sugar, cream the butter and sugar together
4. Add 1 teaspoon Vanilla essence, Mix again, Add 50 grams of coarse ground hazelnut and mix well till incorporated
5. Add 200 grams of maida or all purpose flour, add it in batches, mix till everything is well mixed in
6. Cream all ingredients together to form the hazelnut shortbread base
7. Butter a pie or tart dish
8. Add the dough in batches, use a spatula and a cup to push and level the dough
9. Add in an oven that is preheated to 180C for 20-25 minutes
10. This the dough chilled overnight in a fridge
11. You can crumble it and cover the edges

Steps to make the chocolate hazelnut filling:

1. Take 340 grams of chocolate in a microwave safe bowl
2. Dry roast hazelnut in a pan, remove and keep aside
3. Add 1 and a quarter cup whipped cream and bring near to a boil
4. Pour the cream over the chocolate and add a teaspoon of vanilla essence
5. Keep aside for 5 minutes
6. Start mixing the warm cream and the chocolate, till all the chocolate is melted 
7. Next, pour the chocolate mixture onto the baked crust,
8. Coarse grind a handful of roasted hazelnuts
9. Decorate the ganache with ground and whole hazelnut
10. Chill it in the fridge for a minimum of 4 hours, cut carefully and then serve