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