Pie Shell:
½ cup hazelnuts, toasted
½ cup confectioners sugar
¾ lb unsalted butter
1  egg
2 cups pastry flour
Caramel:
1 ½ cups sugar
1 ½ cups heavy whipping cream
¼ lb unsalted butter, softened
Chocolate Topping:
½ lb semisweet chocolate
1 cup whipping cream
4 TBSP unsalted butter
2 TBSP corn syrup
Directions:

1. Combine hazelnuts and sugar in a food processor and grind until fine.


2. Remove to a bowl and whip with butter until light.


3. Beat in egg.


4. Add flour until just incorporated.


5. Wrap dough in plastic wrap and flatten into a disk.  Refrigerate for 8 hours.


6. After pie dough has chilled, place on floured board and roll out until 1/4 inch thick.  Place in an 11-inch torte pan.  Prebake the empty shell in a 350° oven for 35-45 minutes until slightly brown.


7. For the caramel layer: combine the sugar with 1/4 cup water in a heavy pot.  Boil until syrup is at the light caramel stage (310° on a candy thermometer).


8. Remove from heat and add the cream slowly.


9. Stir in butter, then pour mixture into pie shell and bake for 20 minutes at 350°.  Refrigerate.


10. For the chocolate topping: Melt the chocolate, cream, butter and corn syrup over simmering water in a double boiler.


11. Stir until well blended and pour over chilled caramel.  Refrigerate until set and serve cold.