- 1/2 cup sugar
- 2 tablespoons flour
- 3 eggs, beaten
- 1 1/2 cups peeled and chopped hazelnuts
- 8 ounces dark chocolate chips
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Piecrust for a 10-inch tart pan (unbaked)
Preheat the oven to 325 degrees. Line a 10-inch tart pan with fluted sides with piecrust. Set aside.
In a bowl, mix together the sugar, flour, eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Make sure the mixture is well combined. Carefully pour the mixture into the pie crust. Don’t fill the crust too full. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.
In a bowl, mix together the sugar, flour, eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Make sure the mixture is well combined. Carefully pour the mixture into the pie crust. Don’t fill the crust too full. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.
Recipe from The Food Network
