Montreal: Tarte Au Chocolat

Ingrients & Directions


1/3 c Icing sugar
1/2 c Unsalted butter, softened
2 ts White vinegar
1 Egg yolk
3/4 c Ground almonds
1 1/3 c Cake-and-pastry flour
pn Salt

FILLING
1 1/4 c Whipping cream
10 oz Semisweet chocolate, chopped

TOPPING
1/2 c Granulated sugar
16 Whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth. Whisk
together vinegar and egg yolk; beat into butter mixture. Stir in
almonds. Stir in flour and salt to make soft dough. Let stand for 10
minutes.

On lightly floured surface, roll out dough to 1/4-inch thickness.
Transfer to 9-inch tart pan with removable bottom. Trim, using extra
dough to patch any tears in pastry. Refrigerate for 30 minutes. Prick
pastry shell all over with fork. Bake in 425F 220C oven for 12-15
minutes.

Filling: In top of double boiler over hot (not boiling) water, heat
half of the cream, stirring constantly with wooden spoon, until
almost boiling. Remove from heat; stir in chocolate until melted and
smooth. Blend in remaining cream. Pour into pastry shell; refrigerate
for 1 hour or until set.

Topping: In small heavy saucepan, cook sugar over medium-high heat
until melted and golden brown. Immediately plunge bottom of pan into
cold water for 15 seconds. Working quickly, dip 2 of the hazelnuts
into sugar and place on foil-lined baking sheet. Repeat with
remaining hazelnuts. Let cool. Place around edge of pie.


Yields
10 Servings

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