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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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From: Chris Fennimore, QED COOKS
Primary category: Desserts


2 c toasted hazelnuts, skins rubbed off
6 TBS golden brown sugar, packed
1/4 tsp cinnamon
1/4 c (1/2 stick) unsalted butter, melted
3/4 c whipping cream
6 oz bittersweet or semisweet chocolate, chopped
1 pint fresh raspberries
1/4 c seedless raspberry jam


Preheat the oven to 325°.

In a food processor, finely grind the nuts, then add the sugar and cinnamon. Add the butter and process until moist clumps form. Press into a tart pan with a removable bottom. Bake until golden brown and firm to touch. Transfer to a rack and allow to cool completely.

Bring the cream to a simmer in a heavy saucepan. Remove from the heat. Add the chocolate and stir until melted and smooth. Pour the mixture into the crust. Chill until set, about 1 hour.

Arrange the raspberries on top. Stir the jam in a heavy small saucepan over low heat until melted. Brush the melted jam over the raspberries.

Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you have it.


Raspberry-Chocolate Hazelnut Tart - NOTES

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Raspberry-Chocolate Hazelnut Tart - REVIEWS



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