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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chocolate Nut Tart
      Yield: 10 Servings
  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

      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

           Whipped cream
  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 350.
  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.
  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 375. oven about 10 minutes until
  toasted. Cool slightly and rub with towel to
  remove skins.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:17:06 EDT