Start by preparing the pastry: put all the ingredients (flour, hazelnuts, yeast, vanilla, butter, sugar, salt and eggs) in a bowl and mix until a homogeneous dough is obtained.
Cover with cling film and leave to rest for at least 30 minutes in the fridge, then roll it out on a lightly floured surface.
Line the mold and level the edges, puncture the bottom, cover with parchment paper and dried legumes, then bake at 190 ° C, in a preheated convection oven, for 10 minutes.
After 10 minutes remove the beans and parchment paper and cook for 10 minutes, take out of the oven and lower the temperature to 150 ° C.
In the meantime, prepare the filling: beat the eggs and sugar together (without whipping them), then add the juice and the grated peel of the citrus fruits and the yogurt and mix.
Leave to cool, then leave in the fridge for 1-2 hours: the San Clemente tart is ready, serve it cold.
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