Chocolate Tart with Hazelnut Shortbread Crust
A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.
Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day.
Equipment: 9-inch tart pan (with or without removable bottom)
Ingredient Note: Dried egg whites are pasteurized--a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
2 other carbohydrates, 3 fat