Brush the filo pastry sheets one by one with melted butter.
Cut the tart base with a round cookie cutter.
Bake between two pie tins at 180°C for 7 minutes.
Unmold while hot and set aside.
Roughly chop the hazelnuts.
In a pan, fry the snails and hazelnuts in a little butter.
Add the garlic and shallot halfway through, then deglaze with
the St-Rémy® brandy.
Add the cream and half of the Parmesan.
Place the preparation in the bottom of the pie.
Decorate with a few pieces of Parmesan and tarragon leaves.
Sprinkle a pinch of pepper.