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Montreal: Tarte Au Chocolat

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      Title: MONTREAL: TARTE AU CHOCOLAT
 Categories: Pastry*pies, Chocolate, Desserts, Canadian
      Yield: 10 Servings
 
    1/3 c  Icing sugar
    1/2 c  Unsalted butter, softened
      2 ts White vinegar
      1    Egg yolk
    3/4 c  Ground almonds
  1 1/3 c  Cake-and-pastry flour
        pn Salt

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  1 1/4 c  Whipping cream
     10 oz Semisweet chocolate, chopped

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    1/2 c  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 220C oven for 12-15
  minutes.
  
  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.
  
  Source: Canadian Living magazine, Apr 95 Presented in article by
  Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by
  Ptisserie de Gascogne Restaurant, Montreal, Quebec, Canada
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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