| 1 | *(oregon hazelnuts, almonds, walnuts) |
| 2 | yield: 6 to 8 servings. |
| 3 | heat oven to 450. |
| 4 | Line an 8-inch tart pan (removable bottom) with pie crust dough. |
| 5 | Trim outside edge to ?inch from pan; fold crust inside and press crust firmly against sides of pan. |
| 6 | To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. |
| 7 | Bake 10 minutes. |
| 8 | Remove foil and rice. |
| 9 | Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. |
| 10 | Cool. |
| 11 | For chocolate filling, melt chocolate in bowl in microwave on high for about 2 minutes. |
| 12 | Immediately add remaining ingredients except nuts; whisk until smooth. |
| 13 | Reserve 2 tablespoons filling for glaze. |
| 14 | Pour chocolate filling into tart; spread to make even layer. |
| 15 | Gently press whole cracked nuts into chocolate filling covering entire surface. |
| 16 | To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. |
| 17 | Drizzle over nuts, using the tines of a fork. |
| 18 | Refrigerate 1 hour before serving. |
| 19 | * cookfdn brings you this recipe with permission |
