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Hazelnut & Swiss Chocolate Fudge Tart

Source of Recipe


Gourmet






List of Ingredients



• -- Shell --
  
• 1/2 cup cold unsalted butter, cut into bits
  
• 3 Tbsp sugar
  
• 1 large egg
  
• 1/4 tsp vanilla extract
  
• 1-1/2 cups flour
  
• *
  
• -- Filling --
  
• 7 ounces bittersweet Swiss chocolate, chopped
  
• 13 Tbsp unsalted butter, cut into bits
  
• 1-1/2 cups sugar
  
• 1 cup less 2 Tbsp flour
  
• 3 large eggs, beaten lightly
  
• 1 cup hazelnuts, toasted and skinned
  
• *
  
• -- Garnish --
  
• Lightly sweetened whipped cream
  
• Strawberries
  
• Grated bittersweet Swiss chocolate
  






Instructions



1. Make the Shell: In bowl with electric mixer, cream butter with sugar until mixture is light and fluffy; beat in the egg and vanilla and combine mixture well. Stir in the flour with a wooden spoon, form dough into a ball and flatten the ball slightly. Chill the dough, floured lightly and wrapped in wax paper, for at least 1 hour and up to 24 hours. Press the dough gently into a 9-inch tart pan with removable fluted rim.
   
   
2. For the Filling: In top of double boiler set over barely simmering water, melt chocolate and butter and remove pan from heat. Whisk in sugar, flour and eggs, whisking until filling is smooth. Sprinkle the hazelnuts over the bottom of the tart shell. Spread the filling over them.
   
   
3. Bake the tart in the middle of a preheated 375-degree (F) oven 45 to 50 minutes, or until filling is just set. Let the tart cool in pan on a rack; remove the rim and garnish tart with whipped cream, strawberries and grated chocolate.
   
   Makes 1 (9-inch) tart.