3 tb Cocoa powder 1/4 c Sugar
4 tb Butter 1 ea Lg Egg
4 oz Bittersweet or semisweet cho 4 tb Butter
1 c Dark corn syrup 1/2 c Sugar
3 ea Eggs 2 tb 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