3 T Cocoa powder 4 T Butter
1/4 c Sugar 1 c Dark corn syrup
4 T Butter 1/2 c Sugar
1 ea Lg Egg 3 ea Eggs
4 oz Bittersweet or semisweet cho 2 T Dark rum (optional)
1 x Chocolate Dough 1 c
Unbleached all-purpose fl ea Pinch salt
1/4 t baking soda ** Chocolate-Hazelnut
Filling 2 c whole Hazelnuts The already buttery flavor of
the hazelnuts pairs them naturally with the chocolate filling.
Walnuts or pecans make good variations. Mixing the Dough. Sift the
dry ingredients together three times.
Rub in the butter and moisten with the egg as for Sweet Pastry Dough.
Shape into a disk, wrap, and refrigerate. Cooking the
Chocolate-Hazelnut Filling.
Place the hazelnuts on a baking pan and toast at 350 degree F until
the skins are loose and come off easily, about 10 minutes. Rub the
hazelnuts in a towel to remove the skins. Chop the hazelnuts
coarsely, by hand or with a food processor. Combine the chocolate
with the butter in a small bowl. Bring a small pan of water to a
simmer and turn off the heat. Place the bowl of chocolate and butter
over the hot water and stir to melt. Combine the corn syrup and sugar
in a small saucepan. Bring to a full rolling boil over medium heat.
Remove from heat and stir in the chocolate mixture. Beat the eggs and
salt with the optional rum. Beat in the chocolate mixture, taking
care not to overbeat. Assembling. Lightly flour the work surface and
dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
Line a 10-inch tart pan with the dough, trimming away the excess.
Stir the chipped hazelnuts into the filling and pour the filling
into the pan. Baking. Bake at 350 degree F until the filling is set
and the crust is baked through, about 40 minutes. Holding. Store the
tart at room temperature up to 2 days.
Yields
8 servings