Ingredients: HAZELNUT CRUST * 1 and 1/3 cups flour * 2 tablespoons crushed hazelnuts * 2 tablespoons corn meal * 1/2 teaspoon salt * 1/2 cup powdered sugar * ½ cup butter, very cold * 1 egg, whisked * 1 tablespoon Frangelico * 1/4 teaspoon cinnamon WHITE CHOCOLATE FILLING * 1 and 1/4 cup white chocolate chips * 1/4 cup heavy cream * 1/4 teaspoon peppermint extract CANDIED MINT LEAVES * 1 cup fresh mint leaves * 1 egg white, whisked * 1 cup ultrafine baker's sugar First prepare the candied mint leaves. Lightly brush the exterior of mint leaf with the egg white (you don't want to brush it on too thick otherwise the sugar will stick in too thick of a layer and you won't be able to see the details of the leaf through the sugar). Use a small spoon to gently sprinkle the sugar evenly over the leaf until it is coated in a light dusting of the sugar. Place the leaf on a wire rack to dry and repeat this process with the remaining leaves. Allow them to dry until they are stiff and crisp when poked (about 45 minutes). While the leaves are drying you can prepare the crust. Mix together the flour, hazelnuts, cornmeal, sugar, salt, and cinnamon in a large bowl until blended. Cut the butter into pea-sized pieces over the bowl, stir to coat the pieces in the flour mixture. Use a dough scraper or pastry cutter to chop at the mixture in the bowl to cut the butter into even smaller pieces. Empty the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the egg and Frangelico and mix at medium-low speed until it is just incorporated, taking care not to overwork the dough. Grease and lightly flour a 9-inch tart pan with a removable bottom. Set aside. Roll out the dough on a lightly floured piece of parchment paper until it is ¼ inch thick. Flip the sheet over onto the tart pan and peel the parchment sheet off, leaving the dough on the pan. Press the dough into the pan and trim excess dough to form the crust to the pan. Poke the crust in several places with a fork to keep bubbles from forming. Place the crust in the freezer for one hour. Grease a sheet of aluminum foil and press the greased side snugly onto the crust. Preheat the oven to 375 degrees Fahrenheit and then bake the crust for 35-40 minutes or until lightly golden around the edges. Remove and set aside to cool while you prepare the white chocolate filling. In the top of a double boiler over simmering water, mix together the white chocolate, cream, and peppermint extract. Continue stirring until the chocolate melts and the mixture is smooth. Remove from heat and immediately pour into the prepared tart crust until full. Allow the filling to cool for 40 minutes before arranging the candied mint leaves on top of the tart. Serve immediately.