Chocolate Tart with Hazelnut Crust

Crust
Spray a 9-inch tart pan with baking spray. Set aside.
In the bowl of an electric mixer. beat butter, sugar, and salt just until smooth.
Mix in hazelnut flour.
Add eggs and vanilla, mixing just until blended.
Stir in flour.
Turn into prepared pan.
Press evenly along bottom and up sides, being sure to press out any air pockets.
Cover with plastic wrap.
Refrigerate for at least 6 hours.
When ready to bake, heat oven to 375 degrees F.
Remove tart from refrigerator.
Remove plastic wrap and immediately place in oven.
Bake for about 15 minutes, until light golden brown.
Leave oven at 375 degrees F.
Tart
Combine cream, milk, and chocolate in a microwave safe bowl.
Microwave on high in 30 second intervals, stirring after each, until chocolate is melted.
Stir until smooth and completely combined with milk.
Using a fine mesh sieve strain egg yolks into chocolate mixture.
Mix gently until combined.
Strain chocolate filling into prepared crust.
Bake until set, about 15 minutes.