Hazelnut Tart

Name: Hazelnut Tart
Ingredients: 1 3/4 c. hazelnuts, toasted; 5 oz. bittersweet chocolate bars, cut in 1/2-inch chunks; 3 Tbsp. all-purpose flour; 3/4 c. firmly packed brown sugar; 1/2 c. butter, softened; 3 large eggs; 2/3 c. dark corn syrup; 3 Tbsp. dark molasses; 2 Tbsp. hazelnut liqueur; 2 tsp. vanilla; 1 baked pastry pie crust

11 ingredients

8 steps

Ingredients

1 3/4 c. hazelnuts, toasted
5 oz. bittersweet chocolate bars, cut in 1/2-inch chunks
3 Tbsp. all-purpose flour
3/4 c. firmly packed brown sugar
1/2 c. butter, softened
3 large eggs
2/3 c. dark corn syrup
3 Tbsp. dark molasses
2 Tbsp. hazelnut liqueur
2 tsp. vanilla
1 baked pastry pie crust

Directions

1

Toss the nuts with chocolate and flour.
2

Set aside.
3

In bowl of an electric mixer, beat brown sugar and butter until very smooth.
4

Add eggs, one at a time, beating until combined.
5

Beat in corn syrup, molasses, liqueur and vanilla until smooth.
6

Stir in nut mixture. Pour into crust and bake in a 325° oven until deep golden, about 20 minutes.
7

Tent tart with foil supporting foil on either side of dish with an empty tin can.
8

Bake until edges are set, but center still jiggles when shaken, about 40 minutes more. Let cool on rack, then chill at least four hours to firm. Serves 12.

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