Hazelnut Torte

Photo: flickr user mastermaq

Ingredients

1/2 pound Whole, roasted hazelnuts

1/2 cup Flour

2 tablespoons Sugar

1 stk Butter softened, plus

1 tablespoon Butter for filling

1/2 teaspoon Salt

1/2 pound Finely-chopped hazelnuts

12 ounces Semi-sweet dark chocolate cut small pieces

1/2 cup Cream

Hazelnut Ice Cream see * Note

1/2 cup Caramel sauce in squeeze bottle

inch Whipped cream pastry bag

with star tip

Fresh mint sprigs

inch Powdered sugar shaker

Preparation

Preheat the oven to 350 degrees.

In a food processor, puree the hazelnuts. Add the flour, soft butter, sugar and salt. Mix until a ball forms. Remove and turn onto a floured surface. Roll the dough out 14 inches and 1-inch thick. Wrap the pastry around a rolling pin. Unroll the dough onto a tart pan. Press the dough into the tart pan and trim away any excess. Bake for 10 to 15 minutes or until the crust is done.

In a sauce pot, heat the cream and butter. Bring the cream up to a boil and remove from the heat. Combine the chocolate and hazelnuts together in a mixing bowl. Whisk the hot cream into the chocolate. Mix until all the chocolate is melted. Pour the mixture into the prepared pie shell. Allow the tart to set up in refrigerator, about 1 hour. Remove from the refrigerator and allow to come to room temperature. Slice into 12 slices.

Place a slice of the tart in the center of a plate. Drizzle with the caramel sauce. Place a scoop of the ice cream on the side of the tart. Garnish with whipped cream, powdered sugar and mint.

This recipe yields 12 servings.