1 10-inch tart crust, or 9 inch pie crust, cooked and cooled
2 4.4 oz Lindt Milk Chocolate Hazelnut bars, broken into pieces
½ cup milk chocolate pieces
3/4 cups heavy cream
1 ½ cups chopped and Toasted hazelnuts
To toast hazelnuts, lay in a single layer on a baking sheet, and toast for 5-7 minutes at 350 degrees. Set aside.
Place broken chocolate hazelnut pieces, and milk chocolate pieces in a medium sized bowl. Set aside.
In a medium sized saucepan. Bring cream to a boil, pour over chocolate, and stir until creamy.
Pour into tart crust, top with toasted hazelnuts and let stand until set. About 2 hours, or chill for 1 hour.
Makes 10-12 servings