Chocolate-Hazelnut Tart

This is another Giada recipe. She cut this into squares instead of wedges and served them for tea. Sarah ate it with milk and thought it was very similar to the pecan pie bars that I make at Christmas.

1/s cup sugar

2 Tbsp. all-purpose flour

3 eggs, beaten

1 1/2 cups peeled, chopped and toasted hazelnuts

8 oz. semi-sweet or bittersweet chocolate chips (about 1 cup)

1 cup corn syrup

2 Tbsp. butter, melted

1 tsp. vanilla extra

1/4 tsp. salt

1 pie-crust to fit 8-inch pie place

1. Preheat oven to 325 degrees.

2. In a large bowl mix together the sugar and the flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well.

3. Pour the mixture into the pie crust. Bake for 1 hour.

4. The tart has to cool for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge.

Note: I used a mixture of light and dark corn syrup.