Crust:
1/2 C butter, melted
1/2 C flour
1/2 C hazelnut flour
1/4 C cocoa
1/2 C palm coconut sugar
1 t vanilla extract
pinch salt
Heat the oven to 350. Lightly butter a 9 inch fluted tart pan.
Combine all the ingredients in a medium bowl and mix until the mixture resembles a coarse meal. Press into thee bottom of the tart pan, place the tart pan on a cookie sheet and bake for 15 minutes. While the crust is baking make the filling.
Filling:
8 oz. semi-sweet chocolate
6 T butter
1 C sugar
2 eggs
1 t vanilla
1/2 C flour (you could use more hazelnut flour here if you want)
1/2 t salt
1/4 C chopped toasted hazelnuts
To make the filling melt the chocolate and butter together and let cool slightly. In the same bowl you made the crust in combine the eggs, sugar, and vanilla, with a whisk. Add the melted chocolate, butter mixture and whisk to combine. Stir in the flour, salt and nuts.
Once the crust has cooked, gently spoon the batter over the crust, smooth out the top and bake for 25 minutes. Allow to cool about 30 minutes before serving. You can simply dust with powdered sugar or serve with softly whipped cream flavored with Angelico.
Serves 12
