Chocolate-Caramel Hazelnut Tart
If the French celebrated Thanksgiving, they'd probably serve this caramelized hazelnut tart for dessert instead of pecan pie. At Vanille Pâtisserie in Chicago, Dimitri Fayard spreads layers of soft caramel and creamy chocolate ganache in a sweet pastry shell, then sprinkles chopped hazelnuts over the top. Plus: More Dessert Recipes and Tips
The tart can be refrigerated for up to 3 days.
Companies like King Nut (kingnut.com) sell blanched, raw hazelnuts with their skins already removed. If you buy hazelnuts with the dark brown skin still intact, roast them in a 350° oven for about 10 minutes, or until the nuts are fragrant and the skins have cracked. Rub the nuts together vigorously in a kitchen towel to remove the skins.