Crust:
1c. chopped hazelnuts, toasted
6 tbl. cold butter
1 1/4c. flour
1/2c. sugar
1 egg yolk + 1-2 tbl. ice water

Blackberry Topping:
2 (6oz. containers) fresh blackberries
1/2c. blackberry brandy
1 tbl. cornstarch dissolved in 1 tbl. water

Pastry Cream Filling:
1/2c. whipping cream
1 8oz. mascarpone cheese
1 6oz. vanilla yogurt
1/3c. honey
1 tsp. vanilla extract

Preheat oven to 350. To prepare crust, place hazelnuts in a food processor and pulse until finely chopped; pulse in butter, flour and sugar until mixture resembles coarse crumbs. Transfer to a medium bowl and stir in egg yolk and water with a fork. Press onto the bottom and sides of a 9" tart pan with a removable bottom; refrigerate for 1 hour. Prick bottom and sides of crust with a fork and bake for 25-30 minutes; remove from oven and let cool.

While crust is cooling, prepare topping by placing blackberries and brandy in a small saucepan. Bring to a boil; reduce heat and simmer over low heat for 5 minutes. Stir in cornstarch mixture and cook for 1 minute more, let cool.

To prepare filling, beat cream in a medium bowl until stiff peaks form. In a separate bowl, beat together mascarpone cheese, yogurt, honey and vanilla until smooth; fold into whipped cream. Spread into cooled crust, then spread blackberry topping over top. Refrigerate until ready to serve. Makes 8 servings.