Hazelnut Tart

• 1 3/4 c. hazelnuts, toasted
• 5 oz. bittersweet chocolate bars, cut in 1/2-inch chunks
• 3 Tbsp. all-purpose flour
• 3/4 c. firmly packed brown sugar
• 1/2 c. butter, softened
• 3 large eggs
• 2/3 c. dark corn syrup
• 3 Tbsp. dark molasses
• 2 Tbsp. hazelnut liqueur
• 2 tsp. vanilla
• 1 baked pastry pie crust

1. Toss the nuts with chocolate and flour.
2. Set aside.
3. In bowl of an electric mixer, beat brown sugar and butter until very smooth.
4. Add eggs, one at a time, beating until combined.
5. Beat in corn syrup, molasses, liqueur and vanilla until smooth.
6. Stir in nut mixture. Pour into crust and bake in a 325u0b0 oven until deep golden, about 20 minutes.
7. Tent tart with foil supporting foil on either side of dish with an empty tin can.
8. Bake until edges are set, but center still jiggles when shaken, about 40 minutes more. Let cool on rack, then chill at least four hours to firm. Serves 12.

hazelnuts, bittersweet chocolate, flour, brown sugar, butter, eggs, corn syrup, dark molasses, hazelnut liqueur, vanilla, pastry pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772578 (may not work)