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1 short crust tart shell, pre-baked 4 tablespoons unsalted butter, cut into 8 pieces 5 ounces bittersweet chocolate, chopped 1 cup dark corn syrup 1/4 cup sugar 3 large eggs 2 tablespoons brandy or cognac 2 cups peeled hazelnuts, toasted and coarsely chopped 1 cup heavy cream 3 tablespoons confectioner’s sugar 1/4 teaspoon vanilla extract
Preheat an oven to 350F.
In a bowl set over a pan of simmering water, melt the butter and chocolate, stirring until smooth.
In a saucepan over medium high heat, stir together the corn syrup and sugar until boiling. Add to the chocolate.
In a bowl, whisk the eggs and brandy or cognac together until foamy and add to the chocolate and hazelnuts.
Pour into the prebaked tart shell and bake until a skewer comes out of the center clean, 35 to 40 minutes.
Remove the tart from the oven and let cool 15 to 20 minutes until warm.
In the meantime, whip the cream to soft peaks and flavor with 1 tablespoon confectioner’s sugar and vanilla. Cut the tart into wedges, dust the top with the remaining 1 tablespoon confectioner’s sugar and serve with soft cream.
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