Dark Chocolate Hazelnut Toll House Tart with Bourbon Vanilla Whipped Cream
I 9inch pastry crust*
1/2 cup brown sugar, packed
1/2 cup sugar
1/2 cup flour
3/4 cup butter, melted and slightly cooled
1 cup dark chocolate pieces
1 cup chopped hazelnuts
Preheat oven to 350 degrees
Line a 9inch pie plate or 10 or 11 inch tart pan with pastry crust
With an electric mixer, beat eggs and sugar for 3-4 minutes. Add the butter and flour and mix well. Let cool if necessary, then stir in nuts and chocolate. Pour evenly into prepared crust.
Place on a parchment lined baking sheet and bake for 45-50 minutes or until knife inserted in about halfway to the center comes out clean.
Let set until just warm, serve with Bourbon Vanilla Whipped Cream
*roll dough thin for best results
Bourbon Vanilla Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp bourbon vanilla, Nielsen-Massey
In a medium sized bowl, whip cream, powdered sugar and vanilla on high speed until soft peaks.
Makes 2 cups
Recipes by Amy Richardson