1-3/4 cups dry Pesach cookie crumbs, store-bought or home-made
1/3 cup cottonseed or walnut oil
2 tablespoons sugar
1/3 cup cottonseed oil
1/2 cup sugar
1/2 cup chopped hazelnuts, toasted*
3 ounces semisweet or bittersweet chocolate, chopped
5 tablespoons cottonseed oil
1 egg yolk
6 tablespoons sugar
Preheat oven to 375 degrees F. Combine crust ingredients in a bowl until well mixed. Press into bottom and up sides of a tart pan with removable bottom.
Make Caramel Filling:
Over low heat bring oil and sugar to a boil. Stir frequently until it sticks to spoon or whisk. Mixture will be thick and syrupy. Immediately pour caramel evenly over crust. Sprinkle toasted hazelnuts evenly over crust.
Make Chocolate Filling:
Combine chocolate and oil and gently melt in double boiler over simmering water or in the microwave, stirring to combine. Set aside.
Stir together eggs, yolk, sugar, and vanilla in a stainless steel bowl. Heat over simmering water only until the point that sugar has just dissolved (no longer or eggs will cook), stirring constantly with a spatula (not a whisk). Do not incorporate air into mixture. Remove from heat. Fold in chocolate mixture.
Pour chocolate filling carefully over hazelnut layer. Bake for 12 to 14 minutes OR until edges of filling puff. Center will be slightly soft. Cool at least 15 minutes before removing from pan. May be served warm or at room temperature.
If you make this tart in advance, prepare crust and caramel layer and freeze. Prepare chocolate filling and freeze separately. Before baking, allow crust and filling to thaw completely. Continue as directed above.