Chocolate-Hazelnut Tart

By ROBandSEAN

I love chocolate and hazelnuts, so was anxious to make this tart for friends. Everyone loved it! I made a few adjustments based on other reviews. Since I wanted the chocolate well incorporated, I melted the chocolate chips with the butter before adding to everything else. I also used 3/4 C corn syrup, but added 3 T of Nutella (this was probably not necessary, but I love Nutella! The video and recipe show a pie shell, but since I wanted my tart to look like the photo on the website, I used an 11" tart pan. Two frozen pie crusts pieced together fit the tart pan nicely; and the amount of filling was absolutely perfect. The thickness of the filling in the tart pan was shallow compared to a pie pan, so I reduced the baking time to 50 minutes. I cooled the tart overnight, and served it the next day with mascarpone (whipped with a couple of tablespoons of cream, and fresh raspberries (mashed and mixed with a little powdered sugar. Wow! I will definitely be making this tart again!

Ingredients

• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1 1/2 cups peeled, chopped, and toasted hazelnuts
• 8 ounces bittersweet chocolate chips (about 1 cup)
• 1 cup corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 store bought frozen pie crust, defrosted

Preparation

Step 1

Directions

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.