Chocolate Hazelnut Tart

Ingredients

• Servings: 8
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1/4 cup sugar
• 4 tablespoons butter
• 1 large egg
• 2 cups hazelnuts (the already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. walnut)
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate
• 4 tablespoons butter
• 1 cup dark corn syrup
• 1/2 cup sugar
• 3 eggs
• 1 pinch salt
• 2 tablespoons dark rum (optional)

Recipe

• 1 mixing the dough:
• 2 sift the dry ingredients together three times.
• 3 rub in the butter and moisten with the egg as for sweet pastry dough.
• 4 shape into a disk, wrap, and refrigerate.
• 5 cooking the chocolate-hazelnut filling:
• 6 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.
• 7 rub the hazelnuts in a towel to remove the skins.
• 8 chop the hazelnuts coarsely, by hand or with a food processor.
• 9 combine the chocolate with the butter in a small bowl.
• 10 bring a small pan of water to a simmer and turn off the heat.
• 11 place the bowl of chocolate and butter over the hot water and stir to melt.
• 12 combine the corn syrup and sugar in a small saucepan.
• 13 bring to a full rolling boil over medium heat.
• 14 remove from heat and stir in the chocolate mixture.
• 15 beat the eggs and salt with the optional rum.
• 16 beat in the chocolate mixture, taking care not to overbeat.
• 17 assembling:
• 18 lightly flour the work surface and dough.
• 19 roll the dough to a 14-inch diameter disk, 1/8 inch thick.
• 20 line a 10-inch tart pan with the dough, trimming away the excess.
• 21 stir the chipped hazelnuts into the filling and pour the filling into the pan.
• 22 baking:
• 23 bake at 350 degree f until the filling is set and the crust is baked through, about 40 minutes.
• 24 holding:
• 25 store the tart at room temperature up to 2 days.