Terribly rich, like one of those perfect truffles from (the late)
Melt the butter in another small saucepot and stir in the brown and granulated sugars. Cook over medium-low heat for 5 minutes. Stir in the remaining
Spread the pastry cream over the chocolate layer and then top with the hazelnut mixture, being careful not to mix the two together.
Refrigerate the tart for 30 minutes. Take it out of the refrigerator 15 minutes before serving it.
© 1993 Emily Luchetti. All rights reserved.