Nick Maglieri's Chocolate Hazelnut Tart Recipe

Ingredients

• on one little secret: You can switch this to a pecan pie simply by omitting the
• chocolate, substituting pecans for the hazelnuts and using a 9-inch pie pan
• instead of the 10-inch tart pan. Without
• 8 tablespoons (4 oz. or 1 stick) unsalted butter,
• filling in a Piemontese chocolate hazelnut confection called “Gianduja”
• One 10 inch tart pan with removable bottom
• Half batch of Sweet Pastry Dough
• 2 cups (10 oz) whole hazelnuts, shelled
• 4 oz. bittersweet chocolate in pellets or cut into ¼
• inch pieces
• 4 tablespoons (1/2 stick) unsalted butter, cut into 8
• pieces
• 2 tablespoons dark rum or Bourbon (optional
View Full Recipe at CHEWING THE FAT