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Ingredientes
- on one little secret: You can switch this to a pecan pie simply by omitting the
- chocolate, substituting pecans for the hazelnuts and using a 9-inch pie pan
- instead of the 10-inch tart pan. Without
- 8 tablespoons (4 oz. or 1 stick) unsalted butter,
- filling in a Piemontese chocolate hazelnut confection called “Gianduja”
- One 10 inch tart pan with removable bottom
- Half batch of Sweet Pastry Dough
- 2 cups (10 oz) whole hazelnuts, shelled
- 4 oz. bittersweet chocolate in pellets or cut into ¼
- inch pieces
- 4 tablespoons (1/2 stick) unsalted butter, cut into 8
- pieces
- 2 tablespoons dark rum or Bourbon (optional
View Full Recipe at CHEWING THE FAT
