Recipe - Chocolate Hazelnut Tart

3 tablespoon Cocoa powder
One fourth cup Sugar
4 tablespoon Butter
1 Lg Egg
4 ounce Bittersweet or semisweet cho
4 tablespoon Butter
1 cup Dark corn syrup
One half cup Sugar
3 Eggs
2 tablespoon Dark rum (optional)

1 x Chocolate Dough 1 cup Unbleached allpurpose fl ea
Pinch salt
One fourth t baking soda ** ChocolateHazelnut Filling 2 c
whole Hazelnuts The already buttery flavor of the hazelnuts pairs them
naturally with the chocolate filling. Walnuts or pecans make good
variations. Mixing the Dough. Sift the dry ingredients together three
times. Rub in the butter and moisten with the egg as for Sweet Pastry
Dough. Shape into a disk, wrap, and refrigerate. Cooking the
ChocolateHazelnut Filling. 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. Rub the hazelnuts in a towel to remove the skins. Chop the
hazelnuts coarsely, by hand or with a food processor. Combine the chocolate
with the butter in a small bowl. Bring a small pan of water to a simmer
and turn off the heat. Place the bowl of chocolate and butter over the hot
water and stir to melt. Combine the corn syrup and sugar in a small
saucepan. Bring to a full rolling boil over medium heat. Remove from heat
and stir in the chocolate mixture. Beat the eggs and salt with the optional
rum. Beat in the chocolate mixture, taking care not to overbeat.
Assembling. Lightly flour the work surface and dough. Roll the dough to a
14inch diameter disk, 1/8 inch thick. Line a 10inch tart pan with the
dough, trimming away the excess. Stir the chipped hazelnuts into the
filling and pour the filling into the pan. Baking. Bake at 350 degree F
until the filling is set and the crust is baked through, about 40 minutes.
Holding. Store the tart at room temperature up to 2 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini