Blackberry Vanilla Hazelnut Tart

Instructions:
D-1: The Vanilla Dome:
1️⃣ Whip the whipping cream and set aside in the fridge.
2️⃣ Hydrate the gelatin in cold water.
3️⃣ Melt the white chocolate and heat the milk.
4️⃣ Mix the milk and gelatin, then pour over the melted chocolate. Add vanilla seeds.
5️⃣ Fold in the whipped cream and pour into the dome mold. Freeze overnight.
D-Day:
For the Shortcrust Pastry:
1️⃣ Mix butter, flour, icing sugar, hazelnut powder, and salt until crumbled.
2️⃣ Add egg and mix until dough forms. Chill for 30 minutes.
3️⃣ Roll out dough and line tart shell. Chill for 45 minutes.
4️⃣ Bake blind at 160°C for 15 minutes. Brush with egg wash.
Hazelnut Cream:
1️⃣ Mix butter, icing sugar, hazelnut powder, and egg.
2️⃣ Pour into tart shell and bake at 160°C for 10-15 minutes.
Blackberry Confit:
1️⃣ Heat blackberries, then mix with sugar and pectin.
2️⃣ Boil until thickened. Cool and pour over tart base. Chill overnight.
Frosting: