Ingredients:

• ½ cup of sugar
• 2 Tablespoons all-purpose flour
• 3 eggs, beaten
• 1 ½ cups peeled, chopped, and toasted hazelnuts
• 8 ounces bittersweet chocolate chips (I used dark chocolate chips instead)
• 1 cup corn syrup (I used about ¾ cup to reduce the tart’s sweetness)
• 2 Tablespoons butter, melted (I recommend unsalted butter)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 store bought frozen pie crust, defrosted (or you can always make your own)

Instructions:
To toast & grind hazelnuts- 

1. Place hazelnuts in an even layer on a baking sheet and toast for about 10 minutes in a 350 degree oven. 
2. Then place in a food processor and grind until hazelnuts are in tiny chunks (the smell of chopped hazelnuts is amazing!).

To assemble tart- 

1. In a large bowl, mix together the sugar and flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. 
2. Bake for 1 hour.

Enjoy!

Recipe courtesy Emeril Lagasse, 2003
Prep Time:
16 min
Inactive Prep Time:
--
Cook Time:
44 min
Level:
Easy
Serves:
1 1/2 quarts soup, or about 6 servings


Ingredients

• 1 large or 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1 to 1 1/4 pounds russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Instructions:

1. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. 
2. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
3. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
4. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. 
5. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. 
6. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
7. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) 
8. Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.