Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened

  2. 2 tablespoons cream cheese, softened

  3. 1/3 cup confectioners' sugar

  4. 1 teaspoon grated lemon peel

  5. 1 cup all-purpose flour FILLING:

  6. 4 eggs

  7. 3/4 cup sugar

  8. 1/2 cup chocolate syrup

  9. 1/4 cup dark corn syrup

  10. 1 cup chopped hazelnuts, toasted

  11. 1 cup (6 ounces) miniature semisweet chocolate chips Whipped cream and chocolate shavings, optional

Instructions Jump to Ingredients ↑

  1. 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 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.


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