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1
Mixing the Dough:
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2
Sift the dry ingredients together three times.
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3
Rub in the butter and moisten with the egg as for Sweet Pastry Dough.
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4
Shape into a disk, wrap, and refrigerate.
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5
Cooking the Chocolate-Hazelnut Filling:
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6
Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes.
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7
Rub the hazelnuts in a towel to remove the skins.
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8
Chop the hazelnuts coarsely, by hand or with a food processor.
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9
Combine the chocolate with the butter in a small bowl.
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10
Bring a small pan of water to a simmer and turn off the heat.
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11
Place the bowl of chocolate and butter over the hot water and stir to melt.
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12
Combine the corn syrup and sugar in a small saucepan.
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13
Bring to a full rolling boil over medium heat.
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14
Remove from heat and stir in the chocolate mixture.
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15
Beat the eggs and salt with the optional rum.
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16
Beat in the chocolate mixture, taking care not to overbeat.
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17
Assembling:
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18
Lightly flour the work surface and dough.
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19
Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
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20
Line a 10-inch tart pan with the dough, trimming away the excess.
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21
Stir the chipped hazelnuts into the filling and pour the filling into the pan.
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22
Baking:
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23
Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes.
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24
Holding:
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25
Store the tart at room temperature up to 2 days.
