1 c All-purpose flour
1 pn Salt
6 tb Sugar
11 tb Cold unsalted butter,
— cut into small pieces
3 oz Bittersweet chocolate
— melted
7 tb Heavy cream
1 tb Honey
1 3/4 c Oregon hazelnuts, roasted
— and coarsely chopped
Yield: 6 to 8 servings.
In food processor, pulse flour, salt and 1 tablespoon sugar to
combine. Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons
cold water and pulse until dough looks moist and holds together but
hasn’t formed a ball. Do not overprocess. Wrap dough and chill 1
hour. Roll out dough and fit into 9-1/2″ tart pan with removable
bottom. Freeze 20 minutes. Line tart shell with foil, fill with dried
beans or pie weights; prick shell thoroughly with fork. Bake in 350
oven for 15 minutes or until dried and golden. Cool completely. With
pastry brush, paint bottom of tart pan with thin layer of melted
chocolate. Allow to set. Set remaining chocolate aside. In saucepan,
melt 4 tablespoons butter. Add remaining sugar, cream and honey.
Bring to boil; stir to dissolve sugar. Boil 2 minutes. Stir in
hazelnuts. Pour nut mixture into tart shell. Bake at 350 for 30
minutes, or until golden brown. Cool on rack. Remelt reserved
chocolate. Dip fork or tip of teaspoon into chocolate and drip
free-form design on top of cooled tart.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 Tart