Put the roasted hazelnuts in a food processor and blitz until fine crumbs

sift in the flour and cocoa.

In a separate bowl, mix the egg yolks and sugars.

Slowly fold into the dry mix in.

Add the melted butter

press into a tart tin with a removable base.

Fan-bake at 200C for 20minutes.

Base should be soft but cooked.

! bring 1 cup of cream to the boil then pour over the white chocolate in a bowl. Slowly stir until chocolate is melted, add 1 tbsp. of butter and the mint essence, add a few drops of food colouring to desired green colour pour into the cooled tart base, refrigerate for an hour. !Ganache Bring the last cup of cream to the boil, pour over the dark chocolate stirring until melted. Add 3 tbsp. of butter and melt together. Pour over top of the set white choc ganache, chill for another hour or until set. Slice just before serving.