Gianduja, the supersilky Swiss mix of chocolate and hazelnuts, is a darling of pastry chefs, who love its rich, deep flavor. Tiffany MacIsaac of New York City’s Allen & Delancey melts bars of gianduja in warm cream to create a luscious filling for this tart, crusted with crushed chocolate cookies and topped with crunchy toasted hazelnuts.
© Con Poulos
Published March 2009
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