Chocolate Hazelnut Tart - flour

Method

• Mixing the Dough:
• Sift the dry ingredients together three times.
• Rub in the butter and moisten with the egg as for Sweet Pastry Dough.
• Shape into a disk, wrap, and refrigerate.
• Cooking the Chocolate-Hazelnut Filling:
• Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes.
• Rub the hazelnuts in a towel to remove the skins.
• Chop the hazelnuts coarsely, by hand or with a food processor.
• Combine the chocolate with the butter in a small bowl.
• Bring a small pan of water to a simmer and turn off the heat.
• Place the bowl of chocolate and butter over the hot water and stir to melt.
• Combine the corn syrup and sugar in a small saucepan.
• Bring to a full rolling boil over medium heat.
• Remove from heat and stir in the chocolate mixture.
• Beat the eggs and salt with the optional rum.
• Beat in the chocolate mixture, taking care not to overbeat.
• Assembling:
• Lightly flour the work surface and dough.
• Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
• Line a 10-inch tart pan with the dough, trimming away the excess.
• Stir the chipped hazelnuts into the filling and pour the filling into the pan.
• Baking:
• Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes.
• Holding:
• Store the tart at room temperature up to 2 days.