This delicious tart begins with a homemade, toasted hazelnut crust that works beautifully with a rich, buttery, caramel cream filling. The pie is baked up and then topped with whipped cream studded with chocolate chips.
INGREDIENTS (for 2 servings):
- 1/2 cup toasted hazelnuts
- 1/2 cup confectioners' sugar
- 14 tablespoons unsalted butter
- 1 egg
- 1 1/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/4 cup water
- 1/4 cup butter, softened
- 1 1/4 cups heavy whipping cream
- 3/4 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 3 tablespoons unsalted butter
- 2 1/4 teaspoons light corn syrup
Using a wooden spoon, mix 14 tablespoons butter or margarine in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter or margarine. Beat in egg. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic; chill 2 hours.
Roll out dough to a 15 inch round between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill with dried beans.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber colour, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in heavy cream. Add 1/4 cup butter or margarine, and stir until melted. Pour filling into crust.
Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about one hour.
In a heavy small saucepan, combine whipping cream, chocolate, 3 tablespoons butter or margarine, and corn syrup. Cook over low heat, stirring until smooth. Pour over chilled filling. Chill until firm, about one hour. Let stand 30 minutes at room temperature before serving.