Chocolate Hazelnut Tart Recipe

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.