Preheat oven to 200ºC.
Break bread into small pieces. Place bread and hazelnuts on a baking sheet and roast for 10 minutes. In a food processor or electric cutter grind or chop coarsely. Transfer to a bowl, blend with cinna-mon, Hermesetas Granulated and melted butter. Mix well. Butter a springform (26 – 28 cm in diameter) and cover the bottom evenly. In a bowl blend curd cheese, lemon juice, rind and Hermesetas Granulated. Spread on tart shell and even out with a spatula. Chill for 2 hours. In a pan bring water, cornstarch and Hermesetas Granulated to a boil stirring continuously. Add the berries and bring to a simmer. Remove from heat, let cool and then chill. Top tart with the mixture and serve.