Let's start with a tart. As you know, chocolate and hazelnuts are a match made in heaven and this (heavenly) creation does full justice to that. I would even go so far as to say this would be worth it even if you had to skin all of the hazelnuts yourself!
CHOCOLATE HAZELNUT TART (adapted from Giada DiLaurentis)
Remove from processor and knead for several turns then flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Yield: enough dough for one single crust 9-inch pie
For the pie:
1/2 cup granulated sugar
2 T. all-purpose unbleached flour
3 extra-large eggs
1 1/2 cups peeled and chopped hazelnuts
1 1/2 cups bittersweet chocolate chips (or chunks)
1 cup light corn syrup
2 T. butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Mix all of the ingredients and pour into an unbaked pie crust. Preheat oven to 325-degrees and bake for about 45 minutes, until slightly puffed in center and golden brown. Let cool for 30 minutes before serving.
Serves 8 - 10
BTW, this pie crust recipe (not from Giada) is the one I have used for years. It's pretty much foolproof, so don't be afraid to try it.
One down, three more (hazelnut recipes) to go!