Hazelnut Torte

• 75 g butter, chilled
• 14 cup self raising flour
• 34 cup plain flour
• 1 pinch salt
• 1 tablespoon sugar
• 1 egg
• 50 g butter
• 34 cup soft brown sugar, firmly packed
• 3 eggs
• 34 cup golden syrup
• 2 tablespoons Frangelico (hazelnut liqueur)
• 14 teaspoon salt
• 12 cup hazelnuts, lightly toasted

1. Rub chopped, chilled butter into sifted flours, salt and sugar until mixture resembles fine bread crumbs.
2. Add egg and gather up into a ball.
3. If too dry, add icy water- a teaspoon at a time until the dough holds together.
4. Wrap in waxed paper and refrigerate for at least 30 minutes.
5. PRESS pastry into a circle about 1" thick.
6. THEN roll out until about 1/4" thick, turning the pastry about 45' while rolling.
7. Line a lightly greased pie plate, (about 7-8") with the rolled out pastry.
8. DO NOT TRIM the edge yet.
9. For best results, prick the base with a fork, and chill.
10. Remove from fridge and to prevent the pastry from puffing up while baking, place a sheet of buttered foil over the pastry, pressing it gently into the sides.
11. Bake at 200'C (400'F) in the centre of the oven for 5 minutes.
12. Remove foil and continue to bake for a further 3 minutes.
13. Cool slightly, THEN trim edge- (having allowed for'shrinkage'), and then add the filling.
14. TO MAKE THE FILLING: Lightly toast the hazelnuts in the oven for about 10 minutes at 160'C (325'F) Cream the butter and sugar until light and fluffy.
15. Beat in eggs, one at a time.
16. Add syrup, coarsley chopped nuts, liqueur and salt.
17. Mix well and pour into the pie shell.
18. Bake at 190'C (375'F) for 30-35 minutes until the filling is firm when pressed lightly.
19. Serve warm or at room temperature, sprinkled with icing sugar (confectioners' sugar).

butter, flour, flour, salt, sugar, egg, butter, brown sugar, eggs, golden syrup, frangelico, salt, hazelnuts

Taken from www.food.com/recipe/hazelnut-torte-22045 (may not work)