---------- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Hazelnut Tart
  Categories: Desserts, Chocolate
       Yield: 8 servings
       3 tb Cocoa powder                      1/4 c  Sugar
       4 tb Butter                              1 ea Lg Egg
       4 oz Bittersweet or semisweet cho        4 tb Butter
       1 c  Dark corn syrup                   1/2 c  Sugar
       3 ea Eggs                                2 tb Dark rum (optional)
   ÿÿÿÿ1 x  Chocolate Dough                     1 c  Unbleached all-purpose fl
   ÿÿÿÿÿ ea Pinch salt                        1/4 t baking soda ÿÿÿÿÿ **
   Chocolate-Hazelnut Filling          2 c  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.