Name: Chocolate Hazelnut Tart
Yield: Makes 10 servings
Ingredients: 1/2 cup hazelnuts, toasted and any loose skins rubbed off in a kitchen towel, then cooled completely; 1 cup all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1/2 stick (1/4 cup) cold unsalted butter, cut into pieces; 1 large egg; 1 teaspoon vanilla; 7 ounces semisweet chocolate, finely chopped; 1/2 cup whole milk; 1/4 cup sugar; 1/4 teaspoon salt; 2 large egg yolks; 1 teaspoon vanilla; 1 cup crème fraîche; Special equipment: a 9- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

Sandra Hersh of Groton, Massachusetts, writes: "A wonderful dinner with out-of-town friends at Mamma Maria, in the North End of Boston, was topped off with an outstanding chocolate hazelnut tart. It was a perfect finish to a great evening. I know the pastry chef would be happy to share the recipe."

This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef at Mamma Maria serves it with candied hazelnuts and a chocolate sauce.

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