Chocolate Nut Tart


1 1/3 c Flour
3 tb Sifted unsweetened cocoa
1/3 c Sugar
1/4 ts Baking soda
1/4 ts Salt
1/3 c Unsalted butter; cut in slivers and chilled
1 Egg, lightly beaten

3 oz Unsweetened chocolate; coarsely chopped
3 tb Unsalted butter
1 c Light corn syrup
1/2 c Sugar
3 Eggs; lightly beaten
1 ts Hazelnut liqueur - optional
1/2 ts Vanilla
1 c Toasted hazelnuts, skinned and chopped

Whipped cream

Combine flour, cocoa, sugar, baking soda, and salt. Cut in butter until mixture resembles coarse meal. Stir in egg. Shape into a circle, wrap and
chill 1 hour. Preheat oven to 350°.

Butter a 9" tart pan with removable bottom. Press Dough evenly in bottom and up sides, leaving a 1/4" overhang. Prick with a fork. Place in freezer 10 minutes. Bake 15 minutes. Transfer to wire rack to cool.

Melt chocolate and butter; stir well and let cool. Bring corn syrup and sugar to a boil. Lower heat; simmer 3 minutes. Cool. Mix in chocolate. Blend in eggs, liqueur, and vanilla.

Scatter nuts over crust and cover with chocolate mixture. Bake 25 minutes; filling should still be slightly loose in center. Transfer to wire rack and cool completely. If using tart pan, remove sides. Decorate with whipped cream rosettes and whole hazelnuts, if desired.

Bake in a 375°. oven about 10 minutes until toasted. Cool slightly and rub with towel to remove skins.

I’ve made this with walnuts as well and it was still good!