You never need an occasion to whip up one of these bad boys; yet it’s elegant enough to appear on the most handsome of tables. Adapted from a Cook’s Illustrated recipe, it’s the thin by crucial layer of glaze at the end that provides all the wow factor.
Crust
1 Cup flour
½ Cup ground hazelnuts
¼ Cup icing sugar
¼ tsp salt
6 Tablespoons butter (85gm)
2 Tablespoons heavy cream
1 egg yolk
1 teaspoon vanilla extract
1. In a food processor, pulse together flour, hazelnut meal, icing sugar and salt until fine.
2. Cut butter into small pieces then add, blending in using pulse mode.
3. In a small bowl, mix heavy cream, egg yolk and vanilla together.
4. Add into mixture and use pulse mode to blend together.
5. The pastry should form into a ball.
6. Press into the bottom of a pie plate.
7. Cover tightly with foil and refrigerate for half an hour.
8. Bake for 20-25 minutes at 375 Degrees Fahrenheit; remove foil and bake for 8 more minutes until brown.
Filling
1 ¼ Cup heavy cream
9 ozs dark chocolate
¼ tsp salt
4 Tablespoons butter
2 eggs
1. Simmer heavy cream in saucepan with salt.
2. Pour over chocolate and leave for 5 minutes.
3. Stir to dissolve. Add butter and mix until smooth.
4. Mix eggs in then pour into pie crust.
5. Bake for 30 minutes at 250 degrees Fahrenheit.
6. The centre should still be wobbly; don’t worry it’ll firm up once cooled.
7. Cool completely and refrigerate for an hour.
Glaze
4 ½ Tablespoon cream
1 ½ Tablespoon syrup
3 ozs chocolate
1 ½ Tablespoon hot water
1. In a saucepan, warm cream and syrup. Add chocolate.
2. Whisk in water until glaze is shiny and pourable.
3. Pour onto centre of pie; tilt tart to allow glaze to run to edge.
4. Refrigerate for at least until set.
