Studio 5 is live! Click here to watch.

Chocolate and Hazelnut Tart


Crust:
2 cups flour
2 T. sugar
1 stick (4 oz.) butter
4 oz. Crisco
1 tsp. salt
1 tsp. vanilla extract
2-4 oz. iced water


Combine flour and sugar in processor. Add butter and Crisco and cut in, using on and off pulse
turns until mixture resembles coarse meal. Add salt, vanilla and a few tablespoons iced water.
Using on and off turn, blend until moist, adding more water by tablespoons if dough seems dry.
Form dough into a ball, place on floured work surface and roll out to a 12″ circle. Press dough into
an 11″ removable bottom tart pan. Chill until ready to use.

Filling

3/4 cup light corn syrup

1/4 cup brown sugar

1/2 stick butter (2 oz.), melted

3 large eggs

1 tsp. vanilla extract

1/2 tsp. almond extract

1 cup semi sweet chocolate chips

1 1/2 cups chopped hazelnuts

1 cup chopped almonds

whipped cream or vanilla ice cream

Place the corn syrup, brown sugar, melted butter, eggs, vanilla and almond extracts in a bowl and
whisk until combined. Add the chocolate chips and nuts. Pour mixture into prepared pie crust and
bake until firm and golden brown, about 45 minutes. Cool tart about 30 minutes and serve with
whipped cream or vanilla ice cream. Serves 8-12.

Add comment