In bowl, beat together icing sugar and butter until smooth. Whisk together vinegar and egg yolk; beat into butter mixture. Stir in almonds. Stir in flour and salt to make soft dough. Let stand for 10 minutes. On lightly floured surface, roll out dough to 1/4-inch thickness. Transfer to 9-inch tart pan with removable bottom. Trim, using extra dough to patch any tears in pastry. Refrigerate for 30 minutes. Prick pastry shell all over with fork. Bake in 425F 220C oven for 12-15 minutes. Filling: In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling. Remove from heat; stir in chocolate until melted and smooth. Blend in remaining cream. Pour into pastry shell; refrigerate for 1 hour or until set. Topping: In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds. Working quickly, dip 2 of the hazelnuts into sugar and place on foil-lined baking sheet. Repeat with remaining hazelnuts. Let cool. Place around edge of pie. Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong "Whats Hot in the Pots of Montreal" Recipe by Ptisserie de Gascogne Restaurant, Montreal, Quebec, Canada [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 105 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 31.3mg||10 %|
|Sodium 4.2mg||0 %|
|Potassium 142.3mg||4 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 24.5g|
|Protein 5.2g||7 %|
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Calories per serving: 226
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