This delicious pie tart contains a rich custard base flavored with hazelnuts (also known as filberts) and chocolate. Plan on at least 4 hours of refrigeration time before serving.
Prep Time: 20 minutes
Cook Time: 2 hours,
Ingredients:
- Pastry for 9-inch one-crust pie
- 3/4 cup firmly packed brown sugar
- 1/2 cup butter, room temperature
- 3 eggs
- 2/3 cup dark corn syrup
- 3 Tablespoons molasses
- 2 Tablespoons hazelnut liqueur
- 2 teaspoons vanilla extract
- 1-3/4 cups roasted hazelnuts
- 5 (1-ounce) squares bittersweet chocolate, cut into 1/2-inch chunks
- 3 Tablespoons all-purpose flour
Preparation:
Preheat oven to 450 degrees F.Prepare pie pastry. On a lightly floured surface, form pastry into a ball and flatten. Roll pastry to fit into an ungreased 10-inch tart pan or 10-inch round cake pan; cut edge flush with top. Bake blind by covering dough with aluminum foil, filling with raw dried beans, and baking 20 minutes. Remove beans and foil; bake another 10 minutes.
Reduce oven temperature to 325 degrees F. In a large bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add corn syrup, molasses, hazelnut liqueur, and vanilla extract; stir until well blended. In a small bowl, combine hazelnuts, chocolate, and flour; stir into batter until well blended.
Pour chocolate-hazelnut mixture into pastry crust; bake 20 minutes or until a deep golden brown. Make a tent with aluminum foil, supporting foil on either side of dish with an empty can.
Bake another 40 to 45 minutes or until edges are set but pie center still jiggles slightly when shaken. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight before cutting and serving.
Yield: 12 servings
Source: What's Cooking America By Linda Stradley and Andra Cook (Falcon Publishing Company)
Reprinted with permission.
