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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 Ingredients:
6 tablespoons butter, softened |
2 tablespoons cream cheese, softened |
1/3 cup confectioners' sugar |
1 teaspoon grated lemon peel |
1 cup king arthur unbleached 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:
1. In a small bowl, beat the butter, cream cheese, confectioners' sugar and lemon peel until creamy. Beat in flour just until combined.
2. Shape dough into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
3. 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.
4. 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.
5. Bake for 25-30 minutes or until center is almost set (center will set when cool). Cool on a wire rack.
6. Garnish with whipped cream and chocolate shavings if desired. Refrigerate leftovers. Yield: 12 servings.
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