1/3 c. icing sugar
1/2 c. unsalted butter, softened
2 tsp white vinegar
1 egg yolk
3/4 c. ground almonds
1-1/3 c. cake and patry flour
pinch salt
Filling:
1-1/4 c. whipping cream
10 oz (120 g) semi-sweet chocolate, chopped
Topping:
1/2 c. granulated sugar
16 whole roasted hazelnuts
Everyone goes to Pâtisserie de Gascogne for this chocolate tart. A tender pastry crust with a chocolate filling and a candied hazelnut topping makes an outstanding dessert.
In bowl, beat together icing sugar and butter until smooth. Whisk together vinegar and egg yolk; beat into butter mixture. Stir in almonds. Stir in flour and salt to make soft dough. Let stand for 10 minutes.
On lightly floured surface, roll out dough to 1/4-inch thickness. Transfer to 9-inch tart pan with removable bottom. Trim, using extra dough to patch any tears in pastry. Refrigerate for 30 minutes. Prick pastry shell all over with fork. Bake in 425°F oven for 12 to 15 minutes or until golden brown. Let cool on rack.
Filling: In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling. Remove from heat; stir in chocolate until melted and smooth. Blend in remaining cream. Pour into pastry shell; refrigerate for 1 hour or until set.
Topping:
In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds. Working quickly, dip 2 of the hazelnuts into sugar and place on foil-lined baking sheet. Repeat with remaining hazelnuts. Let cool. Place around edge of pie. Makes about 10 servings.