Tarte au Chocolat

Since we have been eating so healthy it is time for a little decadence!  This is a rich, flavourful dessert.

1/3 cup Icing sugar
1/2 cup unsalted butter, softened
2 tsp White vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake and pastry flour

Filling
1 1/4 cups whipping cream
10 oz semisweet chocolate, chopped (the best quality you can find)

Topping
1/2 cup granulated sugar
16 whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth.  Whisk together vinegar and egg yolk; beat into butter mixture.  Stir in almonds.  Stir in flour and salt to make soft dough.  Let stand for 10 minutes.

On lightly floured surface, roll out dough to 1/4 inch thickness.  Transfer to 9 inch tart pan with removable bottom.  Trim, using extra dough to patch any tears in pastry.  Refrigerate for 30 minutes.  Prick pastry shell all over with fork. Bake in 425F oven for 12 to 15 minutes or until golden brown.  Let cool on rack.

FILLING:  In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.  Remove from heat; stir in chocolate until melted and smooth.  Blend in remaining cream.  Pour into pastry shell; refrigerate for 1 hour or until set.

Topping:  In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds.  Working quickly dip 2 of the hazelnuts into sugar and place on foil lined baking sheet.  repeat with remaining hazelnuts.  Let cool Place around edge of pie.  Makes about 10 servings.

** Roast hazelnuts on baking sheet in 350F oven for 8 minutes or until fragrant.  Place in tea towel; rub off most of the skins.