Chocolate Hazelnut Tart
Two very rich flavors—chocolate and hazelnut— team up in this elegant dessert 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.
Makes 12 servings.