5 Remove the tart ring or pan lined with the hazelnut sablée dough from the refrigerator With a fork or dough docker, poke holes in the dough every inch Pipe or spoon the cream over the bottom of the crust in an even layer, then use an offset spatula to smooth Bake the tart for 40 minutes, until the cream and the crust are golden brown and the tip of a paring knife comes out clean when inserted Remove from the oven, let cool on a wire rack for 30 minutes, then remove the tart from the ring With a small offset spatula, spread the raspberry jam over the surface in an even layer If the jam is too stiff to spread easily, warm it slightly first Place the fresh raspberries on the jam, distribute the roasted hazelnuts among the raspberries if serving right away, and dust with confectioners’ sugar If not serving right away, wait until serving before you arrange the hazelnuts and dust with confectioners’ sugar IT’S DONE WHEN IT’S DONE The finished baked sablée and hazelnut cream should have a nice golden brown color When you place the tip of a paring knife in the center, it should come out clean If the hazelnut cream looks broken it is most probably because either the butter or the eggs were not brought to room temperature before mixing When butter is emulsified and cold it will break, because the butter crystals will clump together and separate from the water in the mixture ...minutes, until the cream and the crust are golden brown and the tip of a paring knife comes out clean when inserted Remove from the oven, let cool on a wire rack for 30 minutes, then remove the tart from the ring... With a small offset spatula, spread the raspberry jam over the surface in an even layer If the jam is too stiff to spread easily, warm it slightly first Place the fresh raspberries on the jam, distribute the roasted... IT’S DONE WHEN IT’S DONE The finished baked sablée and hazelnut cream should have a nice golden brown color When you place the tip of a paring knife in the center, it should come out clean If the hazelnut cream looks