Chocolate-Hazelnut Tart

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I changed the recipe a little bit and it came out great. Instead of using chopped walnuts, I put them in a food processor and made into crumb size. I also chopped up the chocolate chips into even smaller pieces to melt evenly. The recipe calls for a pre-made pie crust. I found a simple one online and it made the recipe turn out great. If you want a light and sweet dessert, this is the one!

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Not a big desert eater. And really not a baker but I really love this texture and flavor. It has nuts and is sweet enough but not overly if you have a good portion. I did like it cooled for longer than suggested so it wasnt soo gooey. But was a great hit when I took it to a party as squares.

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This has the potential to be a great dessert. I made this for Christmas Day and I thought maybe I did something wrong, but after reading other reviews, I think I was "on spot", but need to make a few adjustments so it's a bit better: 1 Melt the chocolate first (the chips didn't melt totally and they were not evenly disbursed 2 less corn syrup (there was just too much and it was too sweet and 3 either reduce the amount of nuts or replace with some others (thought there was too much hazelnut in here. Overall, good and one of the easiest recipes ever.

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I made the Easy Tart Crust from this site instead of using a store bought one - nonetheless this was very easy and turned out great. I did have to bake it for 20 minutes longer than stated. The only thing I would change next time is trying some different nuts since I find peeling hazelnuts such a long and sometimes unsuccessful process. Maybe almonds like some people here have mentioned, or I even though pecans could be nice.
This pie even kept well for almost a week! I served it a couple times before it was done, and each time it got great reviews!

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I made this for Thanksgiving using pecans instead of the hazelnuts and it was such a hit I,m reprising the dessert at Christmas. I have celiac so used a crust recipe from Robin Ryberg's The Gluten Free Kitchen, page 234 and got raves from my famiily who don't have to be gluten free. Sometime I'm going to use walnuts in this and add alittle bourbon for a traditional southern twist. This is a keeper!

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I replaced the hazelnuts with pecans and this tart is amazing. I swapped bittersweet chocolate with semi sweet chocolate. YUMMY!

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After the first time I made it I used milk chocolate morsels in place of the bittersweet. It was a hit where ever I took it.
Directions should have been given on how to peel the hazelnuts.

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I used maple syrup and and extra egg yolk instead of Karo. It was not too sweet at all. It tasted really good and smooth.

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So simple to make and so good! This will be my 3rd time. Both the other two were hits to the parties I took them to. But I'm too lazy to skin the hazelnuts so I've substituted slivered almonds once and macadamia nuts the other time with no other modifications to the recipe. I can understand why some of the other reviewers suggested melting the chips first as they don't pour evenly into the pan so you can get spots with more chocolate or more nuts. But it works out fine without pre-melting as well. Definitely too rich to serve only 4-6. I've been able to serve 12+ off a single tart. Goes great with some whipped cream or vanilla ice cream.

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I'm taking advice from comments - melting the chocolate. How do you melt the chocolate? and all the way down and just make the chips soft?? Please advise. I'm optimistic and will give a good rating! Thanks and Happy Thanksgiving!