Knead flour, 125 g butter in pieces, 1 pinch of salt and egg to a smooth dough. Wrap in foil and chill for about 30 minutes
Roll out the dough on a floured surface in a rectangular shape (approx. 24 x 32 cm). Grease a rectangular tart tin (19 x 27 cm) and line with the dough. Press down the rim. Prick the dough with a fork. Cover with baking paper, fill in dry peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes until completely dark. Remove paper and peas. Bake for another 8 minutes. Let cool off
Heat the cream and sugar. Chop the chocolate, cut 20 g of butter into pieces, put both in a bowl. Pour hot cream over it. Melt chocolate and butter in it while stirring. Add 1 pinch of salt
Roast the hazelnuts in a pan without fat, take them out. Spread the nuts, except some for decoration, and raisins on the tart. Pour the chocolate mixture over them and leave to cool. Cover and leave to cool for about 30 minutes. Decorate with the remaining nuts
waiting time approx. 2 hours