Title: Chocolate Nut Tart
Categories: Check
Yield: 10 Servings

DOUGH
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
FILLING
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
GARNISH
		Whipped cream
		Hazelnuts

Dough: 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 350F.

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.

Filling: 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.

To toast nuts: Bake in a 375F. oven about 10 minutes until toasted. Cool slightly and rub with towel to remove skins.

Per serving: 457cal., 7g pro., 25g fat, 59g carb., 1,107mg sod., 109mg chol, 3/4 starch/bread, 2/3 meat, 2 2/3 fruit and 5 fat exchanges.

Family Circle 12/20/94. Shared by Carolyn Shaw 1/96

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