Pour into the prebaked tart shell and bake until a skewer comes out of the center clean, 35 to 40 minutes. Cook over medium-low heat, stirring constantly for 3 to 5 minutes until mixture begins to thicken; remove from heat. In a bowl, whisk the eggs and brandy or cognac together until foamy and add to the chocolate and hazelnuts. https://www.tasteofhome.com/recipes/chocolate-hazelnut-tart In a medium bowl stir together flour, 1/4 cup sugar, and salt. Add to the chocolate. Gradually add about 1/4 of the melted chocolate mixture to the egg yolks, stirring constantly. Stir egg mixture back into the pan of hot chocolate cream. Use a pastry blender to cut in butter until pieces are pea size. In a small bowl stir together 2 eggs yolks and ice water. Stir in nuts. Remove the tart from the oven and let cool 15 to 20 minutes until warm. Spread 1/2 cup of the chocolate mixture in bottom of cooled crust.
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