For the pastry
150g brown sugar
425g Gentili biscuits Osvego 5 cereals
A pinch of salt
A pinch of flour for the pastry board
For the filling
400g hazelnut cream
Cut the butter into cubes and chop the biscuits.
In a cooking robot, work the butter with the chopped biscuits until you get a sandy compound. Add the egg, sugar and a pinch of salt. Continue to mix until you get a smooth pastry. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.
Roll the dough on a floured pastry board, helping you with a rolling pin. Butter and flour two small to-medium sized tart pans. Place the dough in the pan, being careful to cover the edge.
Sprinkle with hazelnut cream and level with a spoon.
Bake in a hot oven for about 30 minutes. Check the cooking, if the surface becomes too dark, cover with aluminum foil or baking paper.
When the cake is still hot, but not hot, decorate with Gentilini biscuits Osvego 5 cereals.