1/2 lb Whole roasted hazelnuts
1/2 c Flour
2 tb Sugar
1 Stick of butter, softened,
Plus 1 tablespoon for
Filling
1/2 ts Salt
1/2 lb Finely chopped hazelnuts
12 oz Semi-sweet dark chocolate,
Cut into small pieces
1/2 c Cream
1/2 c Caramel sauce in squeeze
Bottle
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar in shaker
Preheat the oven to 350 degrees. In a food processor, puree the
hazelnuts. Add the flour, soft butter, sugar and salt. Mix until a
ball forms. Remove and turn onto a floured surface. Roll the dough
out 14 inches and 1 inch thick. Wrap the pastry around a rolling pin.
Unroll the dough onto a tart pan. Press the dough into the tart pan
and trim away any excess. Bake for 10-15 minutes or until the crust
is done. In a sauce pot, heat the cream and butter. Bring the cream
up to a boil and remove from the heat. Combine the chocolate and
hazelnuts together in a mixing bowl. Whisk the hot cream into the
chocolate. Mix until all the chocolate is melted. Pour the mixture
into the prepared pie shell. Allow the tart to set up in
refrigerator, about 1 hour. Remove from the refrigerator and allow to
come to room temperature. Slice into 12 slices.
Yield: 12 servings
ESSENCE OF EMERIL SHOW #EE2344
Yields
4 servings