Two very rich flavors --
chocolate and hazelnut -- meet in this elegant dessert. Serve
this as a romantic offering for a new flame (or an old one!)
or as the finish to a semi-formal sit-down meal.
Chocolate
Hazelnut Tart
2 cups shelled hazelnuts
1 cup all-purpose flour
3/4 cup granulated sugar, divided use
3 tablespoons unsweeted baking cocoa
1/4 teaspoon baking soda
1/2 cup unsalted butter, divided use
4 large eggs, separated
4 (1-ounce) squares unsweetened baking chocolate
1 cup dark corn syrup
1/8 teaspoon salt
2 tablespoons rum
Preheat oven to 350°F
(175°C).
Toast hazelnuts on a baking
sheet until the skins are loose and come off easily, about 10
minutes; turn off oven. Rub hazelnuts in a clean towel to remove
the skins, then chop coarsely and set aside.
Crust: In a large mixing bowl, sift
together flour, 1/4 cup sugar, cocoa and baking soda. Cut in
a 1/4 cup butter until mixture resembles coarse cornmeal; stir
in 1 egg to form smooth dough. Form into a ball, wrap and refrigerate.
Filling: Using a double-boiler, melt baking
chocolate with remaining 1/4 cup of butter over simmering water,
whisking occasionally until smooth; remove from heat and set
aside.
Combine corn syrup and
remaining 1/2 cup sugar in a small saucepan. Bring to a full
rolling boil slowly over medium heat; remove from heat and stir
in chocolate mixture.
In a mixing bowl, beat
remaining 3 eggs, salt and rum flavoring. Beat into chocolate
mixture until just mixed; gently stir in hazelnuts and set aside.
Preheat oven again to
350°F (175°C). Lightly grease a 9-inch pie plate.
Lightly flour a work surface;
lay chilled dough on it and lightly flour it, as well. Roll dough
to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie
plate with the dough, trimming away all but a 1-inch overhang.
Fold over to make a double-thick edge on the rim of the pan and
flute the edges. Pour hazelnut filling into crust.
Bake until filling is
set and the crust is baked through, about 40 minutes. Let cool
slightly before serving.
