Carob and hazelnut cream tart

for the cream:
60 g of peeled hazelnuts
70 g of soya passed
.5 Apple (mature, sweet)
3 tablespoons of carob flour
1/2 teaspoon of vanilla extract
2 tablespoons raw cane sugar

for the dough:
1 slice of Apple
100 g wholemeal flour
1 tablespoon of cornstarch
1 tablespoon malt
.5 teaspoon of vanilla extract
3 tablespoons raw cane sugar
1 pinch of salt
1 pinch of baking soda
2 tablespoons of olive oil

Preparation for the cream:
Mix the hazelnuts with the vanilla and the sugar enough to obtain a smooth cream.
Add the Apple, the carob flour and soy and blend again: If the cream is not too thick, you can add a piece of Apple.

Preparation for the dough:
Grate the Apple on a pastry Board, add the sifted flour, baking soda, sugar, cornstarch, vanilla, salt, malt and then the oil.
Knead 10 minutes or so.
Roll out the dough thin and line a baking pan (non-stick) of 27 cm in diameter and place in oven 30 minutes.
Garnish with cream.