Hazelnut Torte

Recipe Ingredients

1/2 lb	227g / 8oz	Whole, roasted hazelnuts
1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Sugar
1		Butter - softened, plus
1 tablespoon	15ml	Butter - for filling
1/2 teaspoon	2.5ml	Salt
1/2 lb	227g / 8oz	Finely-chopped hazelnuts
12 oz	340g	Semi-sweet dark chocolate - cut small pieces
1/2 cup	118ml	Cream
		Hazelnut Ice Cream - see * Note
1/2 cup	118ml	Caramel sauce - in squeeze bottle
		Whipped cream - in pastry bag
		With star tip
		Fresh mint sprigs
		Powdered sugar - in shaker

Recipe Instructions

* Note: See the "Hazelnut Ice Cream" recipe which is included in this collection.

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2344 broadcast 06-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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