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Chocolate Hazelnut Tart

This dessert looks like it takes a lot of time to prepare but it is actually very easy! I like to serve it with vanilla or coffee ice cream.—Gilda Lester, Millsboro, Delaware

12 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

6 tablespoons butter, softened
2 tablespoons cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated lemon peel
1 cup all-purpose flour
FILLING:
4 eggs
3/4 cup sugar
1/2 cup chocolate syrup
1/4 cup dark corn syrup
1 cup chopped hazelnuts, toasted
1 cup (6 ounces) miniature semisweet chocolate chips
Whipped cream and chocolate shavings, optional

Directions

In a small bowl, beat the butter, cream cheese, confectioners' sugar
and lemon peel until creamy. Beat in flour just until combined.
Shape dough into a disk. Wrap in plastic wrap; refrigerate for 30
minutes or until easy to handle.
Roll dough into an 11-in. circle. Press onto the bottom and up the
sides of an ungreased 9-in. fluted tart pan with a removable bottom.
Bake at 350° for 18-22 minutes or until lightly browned. Cool on
a wire rack.
In a small bowl, combine the eggs, sugar, chocolate syrup and corn

2 of 2

Chocolate Hazelnut Tart (continued)

Directions (continued)

syrup. Pour into crust. Combine hazelnuts and chocolate chips;
sprinkle over filling. Place pan on a baking sheet.
Bake for 25-30 minutes or until center is almost set (center will set
when cool). Cool on a wire rack.
Garnish with whipped cream and chocolate shavings if desired.
Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate shavings) equals 363 calories, 18 g fat (8 g saturated fat), 88 mg cholesterol, 92 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.