A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.
1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c
INSTRUCTIONS
1 x Chocolate Dough 1 c Unbleached all-purpose fl ea
Pinch salt
whole Hazelnuts The already buttery flavor of the hazelnuts pairs them
naturally with the chocolate filling. Walnuts or pecans make good
variations. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too young for God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!