Hazelnut and Swiss Chocolate Fudge Tart
Sebel Town House, Sydney Australia
Gourmet Archives

Shell:
1/2 cup cold unsalted butter, cut into bits
3 tablespoons sugar
1 large egg
1/4 teaspoon vanilla extract
1 1/2 cups flour

Filling:
7 ounces bittersweet Swiss chocolate, chopped
13 tablespoons unsalted butter, cut into bits
1 1/2 cups sugar
1 cup less 2 tablespoons flour
3 large eggs, beaten lightly
1 cup hazelnuts, toasted and skinned

Garnish:
Lightly sweetened whipped cream
Strawberries
Grated bittersweet Swiss chocolate

Make the shell:  In bowl with electric mixer cream butter with sugar until mixture is light and fluffy, beat in the egg and vanilla and combine mixture well. Stir in the flour with a wooden spoon, form dough into a ball and
flatten the ball slightly. Chill the dough, floured lightly and wrapped in wax paper, for at least 1 hour and up to 24 hours. Press the dough gently into a
9-inch tart pan with removable fluted rim.
For the filling:  In top of a double boiler set over barely simmering water melt chocolate and butter and remove pan from heat. Whisk in sugar, flour, and eggs and whisk until filling is smooth. Sprinkle the hazelnuts over the bottom of the shell. Spread the filling over them and bake the tart in the middle of a preheated 375-degrees F. oven 45 to 50 minutes or until filling
is just set. Let the tart cool in pan on a rack, remove the rim and garnish
tart with whipped cream, strawberries and grated chocolate.
 

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