Step 1:
Pre-bake the pie crust for 25 minutes at 175°C.

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Step 2:
Bring the fresh cream to the boil, then mix it with the spread until the mixture is smooth.

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Step 3:
Stir in the sunflower oil to loosen the mixture, pour into the pie shell.

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Step 4:
Place crushed hazelnuts on top of the tart and leave to rest in the fridge for 4 hours.