Sweet Pastry: In food processor, pulse together flour, sugar and salt (or whisk in bowl). Pulsing (or using 2 knives or pastry blender), cut in butter until mixture resembles very coarse meal. In small bowl, stir together yolks and vanilla; pulse (or stir) into flour mixture. Pulse (or stir) in cream, adding 1 or 2 tsp (5 to 10 mL) more if necessary until dough just sticks together when pressed. Remove from bowl. Using hands, quickly work into ball; flatten into disc. Wrap and refrigerate for at least 1 hour.

Roll out pastry between sheets of floured waxed paper into 1/4-inch (5 mm) thick round. Line a 10- to 11-inch (25 to 28 cm) tart pan with pastry; prick all over with fork. Chill in refrigerator for at least 20 minutes. Cover with parchment or waxed paper and weigh down with pie weights or dried beans. Bake in lower third of 400F (200C) oven for 10 minutes. Remove weights and paper; bake for 3 minutes. Remove from oven; place on baking sheet.

Meanwhile, in food processor, grind hazelnuts. Using mixer, beat butter, sugar, nutmeg and salt until light and creamy; beat in molasses. Beat in hazelnuts, then eggs, one at a time. Beat in brandy and vanilla (mixture may look curdled). Stir in walnuts and pine nuts. Scrape into pastry shell and smooth top. Place on baking sheet; bake in 350F (180C) oven until golden and set, about 20 minutes. Let cool on rack. Serve with whipped cream.

Makes 10 to 12 servings.